Servings:
4
Prep time:
25
Cooking time:
25
INGREDIENTS
- - 400 grams of raw green cabbage
- - 200 g of dried cannellini beans, cooked
- - 2 carrots
- - 2 white potatoes
- - 2 bay leaves
- - ½ teaspoon of fennel seeds
- - 1 teaspoon of chopped parsley
- - Extra-virgin olive oil
- - salt
INSTRUCTIONS
- Dice the peeled carrots and potatoes, transfer them into a saucepan together with laurel and cover with a abundant quart of hot water. Bring to a boil, add salt and continue for 15 minutes. Then add the beans and let them season for another 5 minutes.
- Wash the cabbage, roll the leaves and slice them as finely as possible. In a bowl, season with fennel seeds, crushed or grounded, and 2-3 tablespoons of olive oil. Cover and let marinate.
- Remove the bay leaf from the vegetables, bring them back to a boil and add the cabbage with all the seasoning. With low heat let the soup on the stove for 5 minutes, adjust the density by adding more boiling water and then check for salt. Serve on dishes, sprinkle the soup with parsley.
