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Writer's picturebrkt-ברקט

White Bean, Cabbage and Beet Leaf Soup

I started making soups in earnest when I moved to Tel Aviv eight years ago. For two reasons. First, there are very few options in the aisles of Israeli supermarkets for tinned and canned goods. There is packaged soup available in powdered form, and occasionally you can find soup in the freezer but nothing like the rows and rows of every conceivable variety of canned soup available in the States. Second, the fresh produce here is so exciting and vibrant that soup in the tin is no near relative in color or taste.


Of course, premade soup is incredibly convenient. It lasts forever on the shelf, is easy to prepare and it is already portioned. The tradeoff is an overload of salt, sugar, cornstarch and stabilizers.


I do use salt - in every soup - and a small amount of sugar in soup with tomato based stock. But I never worry about eating enough vegetables or getting high doses of antioxidants and I have the pleasure of the aroma and the satisfaction of having made something unique.


This recipe is inspired by Tuscan White Bean Soup from the village town of Terricciola. Made by the skilled hands of my dear friend Lucilla and a family secret, which she did not share. I hope I have made her proud by trying to emulate, at least in heart, the sense of being satisfied by simple food.



BT's White Bean, Cabbage and Beet Leaf Soup


Ingredients:

For Beans:

1 cup (266 grams) dried cannellini beans

1 teaspoon kosher salt

1 clove garlic - crushed

1 red chili

3 sprigs fresh thyme

water to cover beans

For Soup:

Cooked cannellini beans - if using tins - 3 cups (~800 grams)

1 tablespoon vegetable oil

1 medium leek

2 medium carrot

2 small ribs celery with leaves

1/4 head of green cabbage

3 large beet leaf greens

1 teaspoon harissa

2 cloves crushed garlic

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 teaspoon dried oregano

1 bay leaf

1/4 teaspoon ground cloves

1 tablespoon tomato concentrate

1 teaspoon sugar

juice of 1/2 lemon

2 teaspoons kosher salt

ground black pepper


Directions:

For Beans:

Soak beans in cold water for at least six hours

Add olive oil, garlic and red chili to pressure cooker

Turn flame onto low and cook for 1 minute

Drain beans and add to pot

Cover with water just up to a finger joint above the beans

Add salt and fresh thyme

Seal pressure cooker and turn flame to high

When valve begins to whistle turn heat to low and cook for 15 minutes

Remove from heat and leave to cool

For Soup:

Add vegetable oil, garlic and harissa to heavy gauge cocotte

Turn flame to medium low

Thoroughly wash leek and celery

Chop in small piece and add to cocotte

Sauté for 2 minutes

Peel and dice carrot and add to pot

Add salt, thyme, marjoram, oregano and cloves

Sauté for 3 minutes

Add 4 grinds black pepper

Add tomato concentrate and sugar

Mix until vegetables are coated in tomato

Add 6 cup (1.5 l) water

Add 6 cup (1.5 l) water and bay leaf

Cook broth until vegetables are just tender

Remove beans from pressure cooker and discard thyme

Add beans to vegetable stock

Rough chop cabbage and beet leaves

Add cabbage to pot

Cook for another 2-4 minutes or until cabbage to soften

Add beet leaves

Add lemon juice

Remove bay leaf

Taste for salt


Enjoy! !בתיאבון



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