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6 cloves garlic, peeled and chopped
4 oz olive oil
1 large bunch Tuscan cabbage (cavalo nero)
10 cups broth (chicken or vegetable)
¼ cup fennel seed (optional)
2 cups white beans, canned, or dry beans cooked in salted water until tender
Sauté garlic in olive oil, add broth and bring to a boil. Add Tuscan cabbage, cooked beans, fennel seed and salt and pepper to taste. Cook 20 to 30 minutes or until cabbage is tender.
Place 2 pieces of toasted bread rubbed with garlic in the bottom of a large serving bowl. Ladle soup over bread and top with parmesan shavings and fresh pepper.