History and origin of Italian cabbage bean soup
Italian cabbage bean soup is a traditional dish with its roots in Mediterranean cuisine, particularly in Italy, which is the origin of the use of Italian cabbage, also known as curly kale or "cavolo riccio". This type of soup is characterized by being nutritious, comforting, and rich in flavors, ideal for cold days.
In Latin America, the recipe has adopted different variants and names depending on the country. For example, in Mexico and Central America, bean soup is very common and is often combined with fresh vegetables like cabbage or kale, though not always with Italian cabbage specifically. In countries like Colombia and Venezuela, it is common to find similar soups that integrate white or red beans with various vegetables, appreciated for their energy and digestive benefits.
In some places, it may be known simply as bean soup with vegetables or bean soup with cabbage, but the base is always the bean, which provides protein and fiber, and the Italian cabbage, which adds texture and vitamins. This soup reflects the influence of European peasant cuisine and its local adaptation in Latin America.
How to prepare Italian cabbage bean soup
Ingredients: Olive Oil, Onion, Celery, Carrot, Garlic Clove, Green Cabbage, Tomatoes, White Beans, Onion Soup Mix, Parsley, Black Pepper.
Steps:
Place all the ingredients in a large pot.
Bring everything to a boil and let it simmer for 30 minutes or until the vegetables are cooked.
