|150 g||white beans|
|100 g||kidney beans|
|700 ml||vegetable stock|
|50 ml||white vinegar|
|150 g||Savoy cabbage|
|400 g||ciabatta bread|
|oil for frying|
Soak beans in half of the water in a pot overnight. Strain and transfer beans back to the pot the next day. Add the other half of the water and bay leaves to the pot. Simmer over low heat for approx. 40 min .
Cut onions, garlic, carrots, potatoes, and celery into approx. 1 cm/0.5 in. cubes. Heat some oil in a pot and sauté onions and garlic until fragrant. Add carrots and potatoes, and continue to sauté. Add half of the cooked beans to the pot. Pour vegetable stock and vinegar over, and cook for approx. 30 min.
Cut Savoy cabbage into thin strips. When finished cooking, purée soup until smooth and creamy. Add water if needed until the desired consistency is reached. Add the remaining beans and savoy cabbage to the pot, and cook for approx. 5 – 10 min. more.
Pre-heat oven to 210°C/410°F. Slice bread and transfer onto a baking sheet. Toast in the oven for approx. 8 – 10 min.
Pour the soup into small baking dishes for serving. Cut chili into rings and tear sage leaves. Lay chili rings and sage leaves over the soup. Grate Parmesan cheese and sprinkle some on top of each baking dish along with some oil. Bake at 210°C/410°F for approx. 15 min. Sprinkle with some more oil after removing the soup from the oven, and serve with toasted ciabatta. Enjoy!