An original Tuscan vegetable soup. To do this, the old bread is cut into slices and placed on the soup when served so that it soaks up. I wish you a good appetite!
Preparation
- Soak the beans overnight. Cook the next day together with water.
- Clean and cut the vegetables.
- Fry onions, carrots and celery in olive oil.
- Add a ladle from the boiled bean water and cook until the vegetables are soft.
- Add the remaining vegetables and salt and cook covered for another 10 minutes. If necessary, add bean water and serve warm.
Ingredients
- 250 g dried beans
- 1-2 onion(s)
- 1-2 carrot(s)
- 1 stick of celery
- 250 g black cabbage
- 3 tomatoes
- 2 potatoes
- 2 tbsp olive oil
- Salt
