Soup of black beans and Savoy cabbage

Soup of black beans and Savoy cabbage

In: Soups
Preparation 20 min
Difficulty Easy
Servings 2


Finely slice the onion and chop the bacon, then brown them in a pan with the extra virgin olive oil. Slice the Savoy cabbage, too, and add it to the other ingredients in the pan. Then pour into the beans and the broth cooking for a few minutes. Serve with the toasted bread, a drizzle of PeperOlio and the minced herbs.


  • Black beans 1 can
  • Savoy cabbage 1/2
  • Extra virgin olive oil 4 tbsp
  • Onion 1/2 
  • Bacon 40 gr
  • Vegetable broth 400 ml
  • Toasted bread (bruschetta) 4
  • PeperOlio 20 ml (for final seasoning)
  • Fresh minced herbs 1 tsp (thyme and sage)
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