-Mom .... we come to lunch today! - WOW! What good news, but ... the fridge is empty, it is already late morning, yesterday I had no time to shop ... and now I do? A look at the vegetable garden which has now succumbed to rain, mist, cold notte.Si is made of dark, hanging with the trunks uprooted and dried tomatoes and zucchini ... what a pity! ... corner, close to the Tuscan black cabbage, shows, however, with momentum its long leaves filled with bubbles of dark green, almost blue ... but has not yet had the ice that they enhance the taste .. and you can not collect ... This image
... light bulb ... a little 'cabbage I have it ... even if the cap, the beans have boiled biological them yesterday, there is also a leek in the fridge, potatoes are grown by my dad in the closet and my son Emiliano luscious soup .... maybe with a final touch different ... like a pig a little 'mature', it will be nice to see but not issuing a taste and smell intense, pervasive ... a plus for the recipe ... well ... that's obviously in surgelatore.Allora, soup today .. share the intimacy of a dish so hot and smelling of earth and wood around a table in November ... but that's better? The affections are strengthened at the table, it appears that the vapors, aromas, the flavors are able to weave indissoluble bonds, to process emotions that accompany you for life and re-emerge each time to associate with them if a perfume , a picture, a memory.
Ingredients
a leek
2 or 3 potatoes
leaves of kale (or cabbage to replace the cap)
beans boiled
a porcini mushroom
extra virgin olive
Tuscan bread (but it's OK to that of other regions)
salt and pepper to stretch the soup broth
Fry the finely chopped leek in olive oil and gently
Add the potatoes, cut into small pieces and cook.
When you are a bit 'ammosciate, add coarsely chopped cabbage leaves and let it go yet.
Now is the turn of the beans and after they are well blended and flavored with a little stretch 'meat broth or die for those who use it (I'm allergic to MSG)
Cook slowly, then add the porcini mushrooms into small pieces, season with salt and pepper, to go even over low heat, until the desired density
Toast the bread lightly oiled in the oven (fried would be good but ... you know ... not good ... and then we sacrifice)
"soup", a word to say for Maremma pour the soup into the bowl. .. some small piece of toast, a little oil "bono" and share ...!!
With this post I participate in the contest of Lucy's blog "... I cook like that ..." Soups
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