- 1/4 white cabbage;
- 1/4 kale (or substitute with some kale way) with leaves, stems and thick veins removed);
- 0.5 pairs;
- 2 carrots;
- 0.5 cups of dried beans (soaked overnight);
- 2 potatoes;
- 1 teaspoon. spoon of olive oil;
- 1 teaspoon. spoon of butter;
- a handful of fresh flat-leaf parsley;
- freshly ground black pepper;
- 0.5 tea. spoon of salt;
- 1 l of water (you may need more).
1. Cut the cabbage into thin strips. Peel the potatoes, cut into cubes. Shave the carrots and cut them into slices. Cut the leek into half rings.
2. Put the soaked beans in a small pot, pour 500 ml of fresh cold water, bring to a boil and cook for 20 minutes until the beans are soft. After cooking, remove the pan, but do not release the liquid.
3. In another pot, where you will cook the soup, heat oil and butter on medium heat, add leeks and carrots, fry for 4-6 minutes until the vegetables are a little soft and flabby. Then add cabbage, sauté for another 2-3 minutes. Add potato cubes, pour water, boil, add about a teaspoon of salt and a good pinch of black pepper. Close, reduce the heat a little and cook for about 20 minutes, until the potatoes, carrots and cabbage are cooked. Add a few spoonfuls of cooked beans from another pot, plenty of parsley and deheat the pot.
4. Grind the remaining beans with all the liquid in an electric blender, then pour them all into the same pot as the soup. Taste for seasoning.
5. Serve with your favorite bread, if desired, with a drizzle of olive oil and a spoonful of sour cream. Delicious!
Vida Press Photo/Fresh vegetables and bean soup