Black-eyed bean and savoy cabbage soup with croutons

Ingredients

For 1 serving

• Black-eyed peas70 g
• Savoy cabbage200 g
• Chopped tomatoes100 g
• Onion40 g
• Bread40 g
• Vegetable broth450 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: October – March

Method

1. In the morning soak the black-eyed beans in cold water for 6 hours; drain, cover with fresh water in a pan and simmer for 25 minutes over a medium-low heat, until tender but whole. Salt them only at the end.
2. Meanwhile heat the vegetable stock; peel and finely chop the onion and garlic; wash the Savoy cabbage, remove the outer leaves and core and cut it into strips about 1 cm wide.
3. While the beans cook, heat the oil in another pan over a medium-low heat and sweat the onion and garlic for 4 minutes, until translucent.
4. Add the chopped tomatoes, the drained beans and the hot stock and cook for 10 minutes over a medium heat; add the cabbage and cook for another 5 minutes, until tender. Season with salt and pepper.
5. Meanwhile slice the bread and toast it in a dry frying pan over a medium heat for 2 minutes a side, until golden. Serve the soup with thyme leaves and the toasts.