Black cabbage and borlotti bean farinata

Name: Black cabbage and borlotti bean farinata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Instant polenta cornmeal ¾ cup; Italian kale (cavolo nero) 10.6 oz; Precooked Borlotti beans 1.1 cups; Red onions 1; Garlic 2 cloves; Carrots ½ cup; Celery 2.5 oz; Fresh chili pepper 1; Sage to taste; Tomato purée 3 spoonfuls; Tomato paste 1 spoonful; Vegetable broth to taste

it de fr es br

187.7

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 187.7
Carbohydrates g 35.4
of which sugars g 6.2
Protein g 8.6
Fats g 1.3
of which saturated fat g 0.2
Cholesterol mg 7.9
Sodium mg 131

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Diletta Secco

In Tuscany, there's really nothing like a warm bowl of farinata to cozy up a chilly evening. This traditional Tuscan dish captures the heart of local cuisine, offering a thick, stew-like soup that's both hearty and satisfying. You know, the star of the show is black kale, or cavolo nero, which locals say really reaches its peak flavor after the first frost. Seriously, this makes the leaves extra tender and slightly sweet, adding depth to each spoonful. So, the polenta flour thickens the soup and gives it a golden hue—making it as inviting to look at as it is to eat. And the borlotti beans? They add heartiness and a nutty flavor, creating a bowl that's super comforting and perfect for cold weather. It's pretty much reminiscent of other Tuscan favorites like ribollita but stands out with its unique cornmeal base.

Different regions in Tuscany might have their own twists. Thing is, the core ingredients remain: earthy beans, leafy greens, and that cozy corn flavor. Plus, what's fantastic about this Tuscan farinata is how it has the moist richness that a winter meal needs. The borlotti beans absorb all the delicious flavors from the pot. And the black kale? It cooks down until it's soft, yet retains a bit of crispiness around the edges if left to rest. People love it because it's genuine, straightforward food—nothing fancy, just flavors that blend really, really beautifully and keep you satisfied. Imagine this hearty winter stew on a farmhouse table—pretty much perfection—paired with a chunk of rustic bread for dipping. Though it's called a soup, it is thick enough to be a meal on its own. I mean, a tangy splash of high-quality olive oil or a sprinkle of sharp cheese elevates it even further. This farinata recipe with cavolo nero and beans changes a simple night into something special, one bowl at a time, bringing together the comforting spirit of Tuscan home cooking.

How to prepare Black cabbage and borlotti bean farinata

To prepare the black cabbage and borlotti bean farinata, first remove the stalk from the black cabbage and slice it thinly 1. Clean carrots, celery, and onion, and finely chop them for the sauté 2. Heat a swirl of oil in a high-sided pot with garlic 3.

Add the vegetables 4, chili pepper 5, and a few sage leaves. Let it wilt and then remove the garlic 6.

Add the cabbage 7, let it soften for a few minutes, then pour in the tomato sauce 8 and tomato paste. Extend with broth until covered 9. Cook for about 30 minutes and adjust with salt and pepper.

Also incorporate the drained beans 10 and continue for another 30 minutes. At this point, add the cornmeal for instant polenta and cook until it is absorbed 11. Once the farinata reaches a thick consistency, it will be ready 12. Serve it hot with a drizzle of raw oil.

Storage

The black cabbage and borlotti bean farinata can be kept in the fridge for a couple of days. We do not recommend freezing.

Tip

The amount of cornmeal can vary depending on the desired consistency: if you prefer a more liquid soup, just reduce the dosage; increasing it will result in a rather compact soup. Don't throw away the discarded cabbage stalks but reuse them for a puree or broth. If you don't have fresh chili, you can use powder.

For the translation of some texts, artificial intelligence tools may have been used.