Bread Soup

Ingredients:

Black cabbage
Verza cabbage
Odors: leeks, onions, celery, carrots, basil, parsley
Yellow pumpkin
Cannellini beans already cooked with their cooking water
Thyme
Spices
Stale bread in thin slices

Method:

Slice the bread of the day before in thin slices and put it to dry at room temperature for a few days until it is crispy.

Fry all the smells with a lot of oil. Add the black cabbage and verza cabbage and sauté with the herbs for a few minutes. Add beans, a bit hot water and tomato. Add the thyme and spices, salt and cook for 7/8 hours.

When the soup is ready in a large pan put a layer of bread and sprinkle with plenty of soup and broth. Continue the layers at will and finally serve with a drizzle of extra virgin olive oil.

Alternatively, put everything on low heat and cook while stirring frequently until it comes to a boil. Add oil.