- Tuscan cabbage - 650 Grams
- olive oil - 2 items. spoons
- red onion - 1/3 cup
- garlic - 3 teeth
- red chili - 1 piece (dried)
- fennel seeds - 1/2 teaspoons
- chicken broth - 4 cups
- beans - 240 Grams
- tomato - 1 piece
- salt - 1/4 teaspoons
- Freshly ground pepper - - To taste
- bread - 180 grams (sliced and toasted)
Prepare a bowl of icy water, set aside. In a large saucepan bring the water to a boil. Add cabbage, cook for 3 to 5 minutes. Drain the water, put aside 1/4 cup of broth. Put the cabbage in a bowl of iced water. Drain the water. Heat the oil in a large saucepan over medium heat. Add onion, cook, stirring, until soft, about 5 minutes. Add the garlic, chili and fennel seeds. Cook, stirring, 2 minutes. Add, beans and tomatoes. Boil. Reduce heat and cook, stirring until the bean is soft, from 30 to 40 minutes.
Servings: 6