What’s better than a hot soup with this cold weather? This one (literary called “cooked water”) is an ancient dish coming from the roman farmer. When they were on their way home they were stopping on the wayside to pick up all the herbs for this dish. The beautiful tasting comes from the black cabbage and you can customize the soup as you like more!
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INGREDIENTS x 4 PAX
500 g of pumpkin buds
200 g of black cabbage
200 g of zucchini (or 200 g of broccolo)
300 g of tomatoes
150 g of dried pinto beans
200 g of potatoes
1 onion
1 clove of garlic
evo oil to taste
salt and chili pepper to taste
4 slices of bread
METHOD
Soak the beans in cold water for one night before adding them to the dish.
Clean and roughly cut all the vegetables (except garlic) and put them in a pot with 3 litres of water, 2 tbsp of evo oil, salt and chili pepper.
Cook on a slow flame for 2 hours.
Cut the bread in small cubes and fry it in a pan with a bit of evo oil. Put the bread in the plate, add the soup and few drops of evo oil.
Mmmhhhh…yummy!
NOTE
In Lazio region, they add 300 g of code 20 minutes before the end of cooking time. Try also this delicious variation!
