Soup of cabbage and cannellini beans

04495 CABBAGE SOUP and BEANS INGREDIENTS for 4 PEOPLE 1 small cabbage, 200 g of fresh cannellini beans soaked in water made for a night, 1 onion, 1 carrot, 1 stick of celery, one shallot, 1 clove of garlic, 200 g pork Bacon, 1/2 l of broth, salt, pepper, extra virgin olive oil.

PROCEDURE drain the beans from their water and put them in a saucepan with the onion washed away.

Cover with two gallons of warm water, add salt and bring to a boil.

Simmer for about 1 hour.

Chop the carrot, shallots, celery and garlic and put them in a casserole with the bacon cut into strips, without adding more seasoning.

FRY at low heat for about 10 minutes, then turn up the heat and let the vegetables brown slightly.

Add the green beans with their cooking water and the broth.

Simmer for 20 minutes.

Meanwhile, Peel the cabbage by removing the outer leaves and the hard heart.

Cut it into 4 and then into strips.

Put it in a colander and rinse it well under running water.

Add to beans, salted lightly and cover; simmer for another 20 minutes, and then adjust salt, pepper and let go for 10 minutes more.

Serve the hot soup with toasted breadcrumbs part, rubbed with garlic and moistened with a little olive oil.