Happy Cooking Folks,
This dish is one that I decided to make in honor of my dear friends living on the East Coast this January. This tasty Northern Italian soup has a creaminess and a smoke to it that has little to do with dairy and nothing to do with any meat. No crazy ingredients here as the creaminess comes from the cannellini beans and the smoke coming from the toasted breadcrumbs and nuts. Total prep and cooking time is about an hour so I hope you will come back to this dish anytime you need need a fast, inexpensive soup to eat on these cold winter days.
You will need for ingredients: One half head of cabbage, 1/3 cup of cashew or pine nuts, one half of a small Italian roll, four cups of vegetable broth, one pound can of cannellini beans, two sprigs of fresh rosemary, four cloves of garlic, one cup of olive oil, salt and pepper (grated romano is up to you as a topping).
Please let us know how yours turns out and stay warm this winter.
Music: Georg Philipp Telemann’s Viola Concerto, TWV 51:G9