Aosta Valley bean and savoy cabbage soup

Ingredients

For 1 serving

• Cooked borlotti beans180 g
• Savoy cabbage200 g
• Potatoes100 g
• Onion30 g
• Rye bread40 g
• Vegetable broth500 g
• Extra virgin olive oil2 teaspoons
• Nutmeg1 pinch
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: October – March

Method

1. Heat the vegetable stock. Meanwhile peel and chop the onion; remove the damaged outer leaves and core of the savoy cabbage, wash it and cut it into strips; peel the potatoes and cut them into cubes of about 1 cm; rinse the borlotti beans.
2. In a pot heat the oil over medium-low heat and soften the onion for 4 minutes, until translucent; add the cabbage and potatoes and stir for 3 minutes, until the cabbage starts to wilt.
3. Add the beans and hot stock, season with salt and simmer over low heat, half covered, for 30 minutes, until the cabbage is very tender and the potatoes start to break up, thickening the soup.
4. In the last few minutes slice the rye bread and toast it in a pan or toaster for 2–3 minutes, until crisp.
5. Put the bread in the bottom of the bowl, pour the hot soup over it and finish with grated nutmeg and a grind of black pepper.