Bread Soup


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


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.