Savoy Cabbage Bean Soup
Ingredients
- 1 pound medium-sized dried beans
- 2/3 cup extra virgin Greek olive oil divided
- 3 large white onions peeled and finely chopped (about 3 cups)
- 3 cloves garlic finely chopped
- 2 bay leaves
- 2 1-inch strips orange zest
- 6-8 cups water
- 1 very small savoy cabbage cored and thinly sliced
- ½ cup medium sized rice like Arborio or Carnaroli
- 3 Tbsp white wine vinegar
- 2 Tbsp chopped parsley
- 1 long chile pepper cut in thin slices
- Salt and pepper to taste
Instructions
- Combine beans, olive oil, onions, garlic, bay leaves, orange zest, and water in a large pot.
- Bring to a boil, then reduce heat and simmer for approximately 2-3 hours, or until beans are tender.
- Add the sliced savoy cabbage and rice to the pot. Continue to simmer for another 20-30 minutes, or until the cabbage and rice are cooked through.
- Stir in the white wine vinegar and season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley and sliced chile pepper.
