Purple or white onion
1 fine leek
1 clove of garlic
1 cabbage or cabbage (one piece)
70 g Tomato paste
15 ml of white wine
125ml vegetable stock or water (if needed)
Parmigiano Reggiano to taste
fresh parsley or thyme
Ground black pepper
extra virgin olive oil
How to Make Creamy Bean Soup with Vegetables and Parmesan
Total time 2h 15m
Cooking 2 hours
The only “difficulty” of this recipe is remembering wet the beans, prepare all the vegetables and be patient to obtain the perfect cooking.
The first step is to put the beans (previously washed, if necessary), in a large container and well covered with cold water. If they are very large, it would be about 10 hours (overnight to the next day would be ideal); if we do this step they will take less time to cook.
Drain and rinse the soaked beans. Place in a large saucepan or pot with a splash of olive oil and lots of clean water. Bring to a boil, lower the heat and cook until tender. Depending on the soaking and variety, it can take 90 minutes or around two hours.
Meanwhile wash and prepare all the vegetables. Chop the onion, leek and peeled garlic; lightly peel the carrots and cut them into slices or half-moon; remove the celery threads and cut them into cubes; julienne the cabbage and chop the turnip.
Heat an olive oil broth in another large pot and brown the onion with a pinch of salt. Add the leek and garlic and cook a few minutes until tender. Add the carrot and celery, the tomato paste and mix a couple of times. Add the cabbage and turnip, season with salt and pepper, deglaze with the wine and let it evaporate.
Cover with broth or water and cook for about 30 minutes or until the vegetables are very tender. Monitor the liquid level in case you need to add more or let it reduce over high heat for the last few minutes. Blend one part to give it a creamy consistency.
Add the beans to the vegetable pot when they are at the desired point. If a little is missing, you can cook everything over low heat for a few 15-20 minutes more. Season with salt and add freshly grated Parmesan cheese and thyme or parsley.
And to enjoy.