材料
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3 大さじ エキストラバージンオリーブオイル(分割)
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1 中くらいの玉ねぎ、半分に切ってスライスする
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3 クローブ
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挽きたてのコショウ, だけで十分な
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方向
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Heat 1 teaspoon oil over medium heat in a Dutch oven or soup pot. Add onion and cook, stirring often, until softened and lightly browned, 2 to 3 minutes. Add cabbage and minced garlic; cook, stirring often, until the cabbage has wilted, 2 to 3 minutes. Add broth, mashed beans and whole beans;沸騰させます。 Reduce heat to medium-low, partially cover and simmer until the cabbage is tender, 10 to 12 minutes.コショウで味付けします。
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Shortly before the soup is ready, toast bread lightly and rub with the cut side of the garlic clove (lightly or heavily depending on taste). Divide toast among 8 soup plates. Ladle soup over the toast and sprinkle with cheese. Drizzle about 1 teaspoon oil over each serving.すぐにお召し上がりください。