First, I apologize to all the Tuscans,
I try to cook this recipe probably it will be
will be  full of errors …
Well I tried and I must say that
I loved it a
a humble dish, but …
absolutely amazing!

Recommended wine:
Marchesi Bartolini Baldelli Chianti Colli Fiorentini DOCG
Reserve 2010 This farm,
a Tuscan wine, soft
by finlale persistent.

And now … SWTICH FIRES!

INGREDIENTS:

-250 G of cabbage

-100g Peeled tomatoes or past

-Cipolla, Celery, carrot taste for the sauce

-1 potato

-100g Of beets

-250g Of cannellini beans

-Bread Unsalted Tuscan taste

-Garlic To taste

-A Bunch of parsley

-Rosmarino And a thyme sprig

WEAR THE APRON, wash your hands, Let’s start!

In a saucepan put the oil and
onion, celery, carrot and parsley,
Once it is browned slightly,
add tomatoes and vegetables,
prepare a sprig of thyme and rosemary,
tie with kitchen string,
put in the pot by tying the outside of the handle.
Season with salt, add a little broth,
separately blending a part of the beans,
set aside,
the whole beans instead, they’re going to cook in the soup.
Once the vegetables are cooked,
the last five minutes, add the mashed beans.
It would be better to have the bread on which, if you like you can put
some garlic,
in bowls put a ladle of soup,
slices of bread and soup yet.

Et voila … thanks Tuscany!