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Country soup with cabbage, turnips and borlotti beans

Country soup with cabbage, turnips and borlotti beans

Appetizers

A traditional Italian peasant soup: cabbage, turnip, celery, and parsley cooked in oil with borlotti beans, simmered and then mashed, served on rye bread.

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Recipe from Broc, Xaura, Wim b and 1 other contributors, adapted by Recette de cuisine · · updated on

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This hearty soup is perfect for a cold-weather meal. It’s easy to prepare and very comforting.

Ingredients and directions

  • Prep time15 min
  • Cook time45 min
  • Total1 hr
  • DifficultyEasy
  • Cooking methodnibbling
  • Vegetarian
  • Vegan

Ingredients

4 people
  • $0.16
  • $4.46
  • $0.59
  • $0.03
  • $0.42

Directions

  1. Heat the oil in a large pot with the chopped vegetables and parsley. Add the pre-cooked beans and simmer until the flavors have melded.
  2. Salt, pepper, add a little water, and let it simmer over low heat.
  3. Blend the soup in a food processor. ≈ 3 min
  4. Serve on rye bread slices. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1 head of cabbage
  • Two stalks of celery
  • 2 turnips
  • One bunch of parsley
  • 300 g of fresh borlotti beans, cooked
  • olive oil
  • salt and pepper
  • A few slices of rye bread
  • A little water

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