Bordatino, an On Board Soup

Four 4 people: hg 2 of maize or chickpea flour, hg 2 of dried beans, a few black cabbage, 1 onion, 1 carrot, 1 celery, parsley, garlic, a few tomato conserve, olive oil, salt & pepper.

Stew the beans in 2 liters of water, drain and blend them, then put the bean cream again in the water in order to have a beans broth. Mince the onion, the garlic, the carrot and the celery and put them in a pot with hot olive oil. After a while, add the black cabbage cut in slices and just a bit of tomato conserve. Add salt and pepper and 15 minutes after add also the beans broth. When it starts boiling add the maize or the chickpeas flour while blending with a wooden spoon. Just wait half an hour and it’s ready.

Buon appetito.

Top Tuscan soups to beat the chill


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