- Half onion
- 1 clove of garlic
- 2-3 tablespoons of extra virgin olive oil
- 2 potatoes
- a handful of Tuscan cabbage
- a handful of parsley
- 1 stalk of celery
- 1 cup of precooked beans
- Salt and pepper to taste
- 2 bay leaves
- about 900 ml of vegetable broth
- 1 cup of orecchiette pasta
Brown the onion and finely chopped garlic, then add the parsley and diced celery. Brown for a few seconds and then add the bay leaves, potatoes and beans. Salt, pepper and cover with vegetable broth.
Leave to cook for 15 minutes, then add the Tuscan cabbage and the
pasta to the soup. Let it cook again until ready.
Serve with chopped parsley.
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