Black Cabbage Soup

Name: Black Cabbage Soup
Total time: 100 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 800 g cabbage; 400 g Canned cannellini beans; 100 g carrot; 80 g celery stalk; 10 g garlic clove; 40 g Olive Oil; 150 g onion; 100 g pancetta tesa; 50 g Parmigiano-Reggiano; pepper; salt; 400 g San Marzano tomatoes; 200 g Stale Tuscan bread; 1500 g vegetable broth

⏱️ 100 dk 🔥 439 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
800 g cabbage
400 g Canned cannellini beans
100 g carrot
80 g celery stalk
10 g garlic clove
40 g Olive Oil
150 g onion
100 g pancetta tesa
50 g Parmigiano-Reggiano
pepper
salt
400 g San Marzano tomatoes
200 g Stale Tuscan bread
1500 g vegetable broth

Hazırlanışı

Wash the black cabbage thoroughly, remove the tough central ribs, and chop the leaves into 1-2 cm wide strips.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat.

Add the diced pancetta tesa and cook until crispy and the fat has rendered, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Black Cabbage Soup

Malzemeler

Hazırlanışı

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