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Ingredients
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400 grams cannellini beans (rinsed and
drained)
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250 grams cavolo nero leaves (dark
green cabbage)
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800 grams chopped tomatoes
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50 ml olive oil
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400 ml water
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salt and pepper to taste
Method
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Add chopped tomatoes and water
into a deep sauce pot then bring it to a boil. Turn to low heat
and continue to simmer.
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Add roughly shredded cabbage
leaves and simmer for another 15 minutes until cabbage turn
soft.
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Add the cannellini beans and warm
it in the dish for a few minutes.
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Add seasoning to taste and drizzle
little bit of olive oil when serve.
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