Recipe: Frufella (Piquant Cabbage and Bean Soup)

FRUFELLA (PIQUANT CABBAGE AND BEAN SOUP)

6 cups water
1 tablespoon tomato paste
1 teaspoon coarse salt
1 medium-large onion, chopped (about 1 1/4 cups)
1 medium celery rib, sliced into 1/2-inch pieces
1 medium carrot, diced (about 3/4 cup)
1 large baking potato, peeled and diced (about 2 cups)
1 3/4 cups cooked borlotti, pinto or cannellini beans (or 1 (14 ounce) can, drained)
4 cups (about 12 ounces) thinly shredded Savoy cabbage
2 tablespoons extra-virgin olive oil
3 ounces (about 2/3 cup) diced pancetta*
2 whole garlic cloves, smashed (or 1 teaspoon minced)
1 small dried chili pepper (or 1/4 teaspoon crushed)
1/4 cup chopped fresh Italian parsley

Combine water, tomato paste and salt in a large pot and bring to a lively simmer.

Add the onion, celery, carrot and potato and simmer, covered, for about 30 minutes.

Add the beans and cabbage and stir for a few minutes until the cabbage has reduced, completely covered by the broth. Simmer, uncovered, until the cabbage is very tender, 25 to 35 minutes.

Meanwhile, in a heavy saucepan, heat the olive oil over low heat and gently saute the diced pancetta, garlic, chili pepper and parsley for about 15 minutes. Stir into the soup and serve.

*Pancetta is a form of Italian bacon which is not smoked. While blanched bacon can be substituted, it will not saute as well in this recipe after blanching as the pancetta would do. For that reason, we suggest substituting an equal measure of prosciutto, with an added tablespoon of olive oil or prosciutto fat.

Adapted from source: Soups of Italy: Cooking Over 130 Soups the Italian Way by Norma Wasserman-Miller