0
Average: 0 (0 votes)
(0 votes)
Empty
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 9 h. 58 min.
Ready in
Calories:
510
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie510 kcal(24 %)
Protein14.96 g(15 %)
Fat20.51 g(18 %)
Carbohydrates70.9 g(47 %)
Sugar added0 g(0 %)
Roughage11.18 g(37 %)
Vitamin A681.16 mg(85,145 %)
Vitamin D0 μg(0 %)
Vitamin E0.72 mg(6 %)
Vitamin B₁0.62 mg(62 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.67 mg(14 %)
Vitamin B₆0.5 mg(36 %)
Folate182.06 μg(61 %)
Pantothenic acid0.48 mg(8 %)
Biotin5.56 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C75.86 mg(80 %)
Potassium769.11 mg(19 %)
Calcium139.55 mg(14 %)
Magnesium103.53 mg(35 %)
Iron5.09 mg(34 %)
Iodine9.4 μg(5 %)
Zinc1.65 mg(21 %)
Saturated fatty acids2.58 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
6
Ingredients
2 cups
2 teaspoons
½ cup
olive oil (plus 3 tablespoons)
1
large onion (finely diced)
2 cloves
garlic (minced)
3 stalks
Celery (small dice)
2
Leeks (white parts only)
2
large carrots (small dice)
1
green Bell pepper (small dice)
¼ teaspoon
ground Fennel
4
scallions (chopped)
1 head
Savoy cabbage (thinly sliced)
2 tablespoons
1 tablespoon
fresh thyme (chopped)
salt (to taste)
freshly ground Black pepper
12 pieces
day-old Ciabatta (or rustic white bread)
1 clove
garlic (halved)
1
small onion (thinly slice)
freshly grated Parmesan cheese
How healthy are the main ingredients?
saltolive oiloniongarlicCeleryLeek

Preparation steps

1.
Pick beans over and discard broken beans and any stones. Rinse beans; place beans in a large bowl completely covered with cold water; soak overnight.
2.
In a large pot, place beans, salt and 2 quarts of water. Bring to a boil over medium-high heat, reduce heat and simmer lightly, stirring occasionally, until beans are tender (about 40 to 45 minutes). Set aside.
3.
Heat 1/2 cup oil in a heavy soup pot over medium-low heat. Sweat onion, garlic, celery, leeks, carrots, green pepper, and fennel, until soft (about 10 minutes). Add beans with 1/2 of their cooking liquid. Add green onions and cabbage; bring to a gentle simmer and cook for about 30 minutes, stirring frequently. Additional liquid can be added if necessary. Season with rosemary, thyme, salt and pepper, and cook for an additional 5 minutes.
4.
Preheat broiler. Rub cut side of garlic over bread and brush with olive oil. Place thinly sliced onion on top of bread and drizzle with olive oil. Broil bread until golden brown, or about 2 to 3 minutes.
5.
Ladle soup into 6 bowls. Place two toasts atop soup in each bowl. Sprinkle with Parmesan cheese, if desired.