Potato soup and black bread cabbage: Today a hot soup from the cold, vegetarian, rich in vitamins. An easy recipe to make and tasty, made with a vegetable perhaps little known but very, very good and healthy: the cabbage. Winter is the season of black cabbage and this soup is delicious and very easy: the ingredients are cabbage, old bread (stale), potatoes, onions and olive oil. As you know the cabbage is rich in vitamins and, in season, it is good to consume it as often as possible. Give then a look at all the other RECIPES WITH BLACK CABBAGE, including that of simple and healthy BLACK CABBAGE boiled with potatoes and rehearsed in a pan, and you can also found the VIDEO RECIPE on my YouTube channel.
I like this season potato soup and kale bread, good and healthy, with a little’ fresh and thin flakes of Parmigiano Reggiano PDO ground black pepper. Obviously, omitting the cheese, It is a delicious soup vegan (if you are interested in the subject try my VEGAN RECIPES, good and simple). The cabbage I eat it since I was a child. Although it is not widely used vegetables in Sicily, the cabbage was one of the favorite vegetables of my grandmother, like me, He loved her very much broccoli and cabbage. This is a peasant soup that I ate a thousand times. I hope you enjoy it and wish you, As always, Have a nice day.
1 kilogram of cabbage
4 medium size potatoes
1 Golden onion
salt and pepper, to taste
extra virgin olive oil, to taste
4 slices of homemade bread stale
vegetable broth, to taste
60 grams of Parmigiano Reggiano in thin flakes
To prepare the bread soup, potatoes and cabbage, Clean the cabbage removing the stems and carefully wash the leaves. Then chop the leaves of the cabbage coarsely with a knife.
Peel potatoes, wash and cut into cubes not too small. Thinly slice the onion. Brown the onion in a pan with extra virgin olive oil, quindi unire le patate e rosolare anch'esse. Finally, add the cabbage and vegetable stock to cover. Season with salt, pepper and cook for 30 minutes.
At this point, add the bread into small pieces, cover and continue cooking another 15 minutes or until the bread you will be defeated and will not become creamy soup.
Season with salt and pepper and serve the soup bread, potatoes and cabbage hot, sprinkled with Parmesan shavings. Bon appétit!