1 cup of white bean, uncooked
10 cups of water with salt
3 tablespoons of olive oil
1 onion cut into pieces
2 cloves of garlic mashed
3 tomatoes, peeled and seeded
1 tablespoon of chopped parsley
salt and black pepper to taste
2 potatoes, peeled and cut
4 eggplant slices, thick
2 sprigs of fresh thyme
1 leek cut into slices
1 carrot cut into slices
1/2 small cabbage head, chopped
5 tablespoons of uncooked rice
1/2 cup of grated Parmesan cheese (optional)
1 cup of white bean, uncooked
10 cups of water with salt
3 tablespoons of olive oil
1 onion cut into pieces
2 cloves of garlic mashed
3 tomatoes, peeled and seeded
1 tablespoon of chopped parsley
salt and black pepper to taste
2 potatoes, peeled and cut
4 eggplant slices, thick
2 sprigs of fresh thyme
1 leek cut into slices
1 carrot cut into slices
1/2 small cabbage head, chopped
5 tablespoons of uncooked rice
1/2 cup of grated Parmesan cheese (optional)
Soak the beans overnight
Drain and rinse the beans, then place them in a large pot
Add the water, salt, olive oil, onion, garlic
Cook until the onion is tender
Add the tomatoes, parsley, salt, and black pepper
Cook for 5 minutes on low heat
Add the potatoes, eggplant, leek, thyme, carrot, and cabbage
Cook with the lid slightly ajar over low heat for 1 hour, or until everything is cooked and the liquid has reduced slightly
Twenty minutes before finishing, add the rice and let it cook
If desired, add the grated Parmesan cheese
Serve hot.
