Today I am going to share with you the recipe for one of my favourite soups. I know it’s summer here, but to tell you the truth, it has been a rather unusual summer… quite cool and rainy. And I am thankful for that as it makes it easier to have a healthy and tasty soup for dinner!! This is a recipe from Tuscany and it is part of my series on Regional Italian dishes. It is made with Tuscan cabbage and it is a very hearty dish that is very easy to make. I love the addition of polenta to it and if, like me, you like thicker and creamier soups, this is the perfect dish for you. Enjoy… and don’t forget to take a look at all the other Regional Italian dishes that I have already posted.
Ingredients (for 4 persons):
1 tin of cannellini beans, rinsed
500 gms – 1 lb. Tuscan cabbage, shredded
2 small onions, chopped
2 small carrots, chopped
2 small potatoes, chopped
100 gms – 5.25 oz. lardo or pancetta (optional)
8 tbsp tomato purée
3 tbsp extra virgin olive oil
1.5 to 2 lt – 6 to 8 cups water
Salt and pepper to taste
4 tbsp polenta
Sauté the onions, carrots and lardo/pancetta in the extra virgin olive oil for 3 or 4 minutes (1). Then add the potatoes and sauté for another couple of minutes (2). Now add the shredded Tuscan cabbage (3), the tomato purée and the cannellini beans (4). Add the water, cover and cook until all the vegetables are well cooked.
Then add the polenta and let it cook following the package instructions.
Season with salt and pepper and serve hot with a drizzle of extra virgin olive oil.