The distinctive taste of this soup comes from the cavolo nero (“black cabbage”). This has recently been popularized by chefs such as Jamie Oliver and is now available in many farmers’ markets.
This soup, like many others, actually improves if left for a day or so. We make a large batch and have it in varied ways – without the bread soaked into it but served on top of hot toast rubbed with raw garlic or with the bread and served at room temperature
Since Italian cuisine is so regional, there are dozens of versions of this delicious, hearty soup. In Tuscany, white cannellini beans are used (the darker borlotti beans tend to be used further north).
Torta di Mele Moist Apple Cake Riccardo wrote: “1 tablespoon (14 gr) of natural baking powder for 300 g (2 2/5 cups) flour. Please read this article” Riccardo wrote: “1 tablespoon (14 gr) of natural baking powder for 300 g (2 2/5 cups) flour. Please read this article” Adam wrote: “I’m sorry to sound stupid, but how much baking powder is needed?” Barbara Griffith wrote: “I love the apple taste”
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