3 Tablespoons Olive Oil
2 Large carrots diced
1 Large Onion diced
2 Cloves Garlic roughly chopped
2 Celery Branches finely chopped
3 Cups of Red Cabbage finely sliced (using a Mandoline)
1 Can of Chopped Tomatoes (400 gr)
1 Cup of Italian Red Beans – Fagioli
2 Bay leaves
1/2 Teaspoon oregano & 1/2 Teaspoon basil
Salt & Pepper & 1/4 Teaspoon Pepperoncino
1 Chicken Bouillon Cube or Knorr gel
20 Gr. grated Pecorino Cheese
Using a large Pressure cooker, pour in the beans and cover with water. Cook at low heath for 10 minutes. Once cooked, pour the content in a separate bowl and set aside.
Using the same pressure cooker, saute the garlic with the Pepperonico for a few minutes and add the onions and saute until translucent. Add the carrots, cabbage, celery and cook over high heath for two minutes or so.
Add the tomatoes, the red beans with the cooking liquid, the Chicken broth
and cover the vegetables with water
Cook for approximately 10-15 minutes – The vegetables should still be firm.
Like a good curry, the soup is even better the following day.
Grate some Pecorino cheese – The soup is a meal in itself.