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Vegetable soup (Ricasoli’s style)

  • 1 hour and 5 minutes
  • Easy
  • First Courses

Ingredients: Per 4 servings

  • 1 white cabbage
  • 1 lb beans, white
  • 3 ½ oz pancetta (italian bacon)
  • 1 ¾ oz extra virgin olive oil
  • 2 pork sausages, garlic
  • 4 slices bread
  • broth to taste


Boil the beans until almost cooked; cut the cabbage into thin strips and stir-fry in oil over a moderate heat. When the cabbage is half cooked, add the beans, the pancetta, diced, the sausages, crumbled, and the stock. Once the soup is cooked, pour it over toasted bread slices into a tureen.