Soups, perhaps, are the most frequent guests at dinner tables. If you want to try something new and unusual, then this recipe is perfect. We recommend serving to the table with bread slightly toasted until golden brown.
Total cooking time: 3 hours
1. Pour the beans in a saucepan with water at 5 cm and bring to a boil. Remove from heat and leave to stand uncovered for 1 hour. Drain the beans into a colander and rinse.
2. Fry the onions in the pan in the oil on moderate heat until softened (4-5 minutes). Add garlic and fry, stirring for 1 minute. Mix onions and garlic with beans, broth, parmesan, salt, pepper, bay leaf and rosemary in 1 liter of water and cook until the beans are soft, about 50 minutes.
3. While the soup is boiling, cut the sausage into rings and fry in a pan on both sides, then pat the fat with paper towels or napkins.
4. Put the carrots in the soup and cook another 5 minutes. Add cabbage, sausage, another liter of water and cook, stirring occasionally until the cabbage is soft, from 12 to 15 minutes. Season with salt and pepper.
White beans soup will remain the same tasty and after 1-2 days. After it has cooled completely, cover and refrigerate. When it comes time to warm the soup, if necessary, dilute it with water.
Photo: Lisa Hubbard