Vegetable soup (Ricasoli’s style)

Time
1 hour and 5 minutes
Difficulty
Easy
Course
First Courses
Italian Region
Toscana

Ingredients

Servings 4

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

Preparation

40 minutes preparation + 25 minutes cooking

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.