1/2 kg of white beans
4 cups of water
1/2 cup of olive oil
1 medium onion, diced (100 g)
2 cloves of garlic, minced
240 g of red cabbage (1 1/2 cups) or white cabbage, shredded
240 g of kale, chopped (1 1/2 cups)
2 medium carrots, peeled and grated (200 g)
4 tablespoons of tomato paste (60 g)
salt and black pepper
bread toasts
1/2 kg of white beans
4 cups of water
1/2 cup of olive oil
1 medium onion, diced (100 g)
2 cloves of garlic, minced
240 g of red cabbage (1 1/2 cups) or white cabbage, shredded
240 g of kale, chopped (1 1/2 cups)
2 medium carrots, peeled and grated (200 g)
4 tablespoons of tomato paste (60 g)
salt and black pepper
bread toasts
Soak the beans in water for one day
Then, cook the beans with some additional water if needed
In a large pot, sauté the onion and garlic in olive oil until they're soft
Add the cabbage and kale, and cook until they wilt
Add the carrots, tomato paste, salt, and pepper
Stir well
Transfer the cooked bean mixture to a blender or food processor
Blend the mixture with some of the cooking liquid until it's smooth
Return the soup to the pot, add more water if needed, and simmer for 30 minutes
Taste and adjust seasoning as needed
Serve hot, topped with toasted bread
To freeze, place the soup in airtight containers or zip-top bags and store in the freezer.
