Tuscan Bondi soup

Ingredients for Tuscan Bondi soup

Instructions for Tuscan Bondi soup

To prepare the Tuscan Bondi soup recipe, please follow these instructions:

Soak the beans 12 hours in plenty of water. Remove the hard stems from the cabbage and cut the leaves perfectly. If you use sprouts, remove the outer of the stick before cutting the small cabbage heads into smaller pieces. Peel the carrots. Chop carrots, celery and onions nicely. Peel the garlic cloves. Chop them fine except 4 fat, which you need to rub the bread with. More about it below.

Heat half of the oil in a large thickened pot over even heat. Add onions and garlic and sauté them with frequent stirring for 5-10 minutes. Add carrot, onion, celery and timiankviste and sauté to the vegetables drop slightly. Season thoroughly with salt and pepper. Add the vinegar and let it boil almost away. Add the white wine and cook softly for 30 minutes. Add the beans, tomato and broth and cook for about 1½ hours. Boil the cabbage with the last 10-15 minutes. Stir in the soup occasionally. Taste it thoroughly with salt and pepper.

Bruschetta is good at:
Grill the loaves on both sides of a pan or under the oven grill element (you can use the toaster, but the slightly smoked taste from the griddles is a great quality by simply a dish) Rub the bread on one side with the four garlic cloves. Use them up! Sprinkle some olive oil over. Sprinkle sea salt and like some thyme leaves and grin some pepper over. Give them next to the soup, so your guests can decide if they want to lower the bread into the soup. The last is a great taste.