Italian Cabbage Soup Recipe (for Cabbage Soup Diet) | Dietplan-101.com
A recipe for Italian version cabbage soup for 7-day cabbage soup diet plan. This colourful cabbage soup is cooked with vegetables with different colours, including yellow & red pepper, spinach, purple cabbage, carrot, etc.
Printable recipe available at:
Borlotti Bean and Cabbage soup recipe italian
Borlotti bean and Cabbage soup recipe italian
Ingredients:
- dry beans Borlotti - 200 grams
- cabbage - 500 gr
- olive oil Extra Virgin - 100 ml
- onion - 1 pz
- carrots - 1 pz
- garlic - 2-3 cloves
- parsley - taste
- salt - taste
- black pepper - taste
#borlottibeansrecipe #italianfood
I recommend:
Omelette with Cabbage Very tasty:
vegetable frittata with potatoes and cabbage
Fresh fava beans simple and tasty recipe How to cook fava beans and pancetta Italian style.
Recipes are collected in playlists to facilitate the search.
2. ITALIA -
3. ITALIAN FOOD -
4. VEGETABLE RECIPE -
9. LASAGNA -
11.POTATO -
12.SALAD -
20.ARTICHOKES -
21.VEGETARIAN -
Subscribe to my channel:
I like watching videos of my subscribers.
104 Italian Cabbage Soup
Nonno Giorgio and Rory Cooking Italian for Weight Loss
104 Italian Cabbage Soup - Categories
SUBSCRIBE below and hit the bell !
This channel, called Nonno Giorgio and Rory cooking Italian for weight loss, is not about weight loss per se but about cooking tasty healthy meals that can also help you lose weight or maintain weight. The intro video number 001 will help you better understand what the channel’s all about and be an introduction to who we are, where we live and how we cook. The rest of the videos will be either recipes that you can follow and make and enjoy or information such as fasting health and so on.
Intro video:
--
Recipe: 104 Italian Cabbage Soup - Categories
This is a hearty soup for a cold day full of nutrients and will help you loose weight.
—
Ingredients
—
Olive Oil
3 Garlic Cloves
1 Beyond Vegan Hot Italian Sausage
2 Carrots
2 Celery
1/2 Onion
1/2 Red Pepper
1 can Cento Manzano tomatoes
1/2 head Cabbage
32 oz vegetable stock
—
Directions
—
Sauté garlic and sausage in olive oil.
Add onions, celery, carrots and red pepper.
Crush tomatoes in a large bowl by hand.
Add garlic, salt, pepper and hot pepper - optional.
Add crushed tomatoes.
Add vegetable stock.
Add cabbage.
Bring to boil.
Reduce heat to low and cook for 1 hour.
—
Contact information
—
FACEBOOK GROUP:
INSTAGRAM: georgefebish
EMAIL: georgefebish@yahoo.com
—
Music
—
Italian Morning by Twin Musicom is licensed under a Creative
Commons Attribution license ()
Artist: Morning Stroll - Free
--
Camera & Computer Equipment Used
--
iPhone 12 Pro Max Running IOS 14
Mac Book Pro running Catalina 11.0.1
iMovie Video Editing Software 10.2.1
Zhiyun Smooth 4 Gimbal to stabilize my videos
———————————————————————————————————
Thank you for watching! Please make sure to LIKE and SHARE our video and please SUBSCRIBE to our channel and click the bell so you don’t miss any videos when they come out.
Thank You,
George Febish & Aurora Donnelly
Disclaimer: All the Photos & Videos in this VLOG were taken by George.
How to make cabbage soup or 'zuppa di cavolo' from Tuscany | Pasta Grannies
Here's a great way to eat loads of veggies and use up stale bread at the same time. Hearty soups like this, which also include beans, are typical of Tuscany and in this episode Adorna shows us her version.
The vegetables can vary according to the season or what you have in the fridge, but a constant is the addition of cabbage, beans, and bread:
Start with 150g dried cannellini beans, soaked overnight and then boiled in plenty of water until tender. Keep the cooking liquid. This equates to a 400g tin, if you're in a hurry.
Chop 1 red onion, 2 sticks of celery (include the leafy ends), 1 leek, parsley and basil together, then fry in plenty of vegetable oil (or olive oil if you wish) in a capacious casserole dish / dutch oven / or saucepan.
While the vegetables soften, puree the beans. Add more water if necessary so the result is the consistency of single cream. As a variation, you could also keep some whole and add these to the soup with the cabbage. Warm this up gently - bean puree sticks very easily.
Once softened, after about 5 minutes, season generously with salt, pepper, and 2 tablespoons of tomato puree. Add about 1 litre of vegetable stock to begin with (you may need to add more water later; you want very solid chunky soup with some liquid - it is not a stew) and continue to add chopped vegetables of your choice. Adorna used: 20 green beans, 2 carrots, 2 zucchini, 2 potatoes, and half a sliced Savoy cabbage.
Leave this to simmer for about 30 minutes, stirring frequently, until the potatoes are soft. Now add the bean puree. Check the seasoning.
Slice half a stale country loaf (you may need more, depending on the size of your serving dish).
In another capacious pot, add some of the soup followed by a single layer of bread. Repeat until the pan is full. Stab each layer as you go with a fork. Leave for 10 minutes for the bread to go soggy. Serve with a dribble of extra virgin olive oil. This is even better the next day.