Ingredients:
400 g of black cabbage
2 potatoes
2 carrots
2 rib of celery
1 onion
200 g of cannellini beans, already cooked
300 g of stale Tuscan bread
Extra virgin olive oil, salt and pepper
Method:
Prepare the Vegetables: Wash and cut all the vegetables into pieces.
Cook the Soup: In a saucepan, fry the onion, then add carrots, celery and potatoes. Add the cabbage, beans and water until covered. Cook over low heat for about 1 hour.
Add the Bread: At the end of cooking, add the stale bread in pieces and leave to rest for a few hours.
Serve: Heat before serving and garnish with a drizzle of extra virgin olive oil
