- Soak the white beans for 8 hours, boil and cook them for 2 hours.
- Finely chop the carrot, onion and celery.
- Place them in a pan with Classic extra virgin olive oil and brown.
- Clean and cut the black cabbage: the lower part into smaller pieces, while the upper one into larger ones as it’s more tender.
- Cut the potato into small cubes and let them brown, cover with broth.
- When partially cooked add the white beans, the tomato sauce and herbs.
- Let it bake for at least 30 minutes until creamy.
- Season with salt and serve the soup with a drizzle of Rose of Mary oil and small fried bread croutons.
Ingredients
for 2 people
- 1 celery
- 2 carrots
- 1 onion
- 1 potato
- 1 bunch of black cabbage
- 100 g /3.52 oz white beans
- 50 g/1.76 oz tomato sauce
- 1-2 leaves laurel
- thyme to taste
- 80 ml/2.7 oz Rose of Mary oil
- salt to taste
- 80 ml/2.7 oz Classic extra virgin olive oil