Fruffella Soup

Fruffella Soup

Brodo (broth):

6 C. water

1 T. tomato paste

1 t. coarse salt

Sapori (main ingredients):

1 medium-large onion, chopped (about 1 1/4 C.)

1 medium celery rib, sliced into 1/2-inch pieces

1 medium carrot, diced (about 3/4 C.)

1 large baking potato, peeled and diced (about 2 C.)

1 3/4 C. cooked borlotti beans or 1 (14 oz.) can, drained (see notes)

4 C. thinly shredded Savoy cabbage

Condimenti (last ingredients):

2 T. extra-virgin olive oil

3 oz. (about 2/3 C.) diced pancetta

2 whole garlic cloves, smashed, or 1 teaspoon minced

1 small dried chili pepper or 1/4 t. crushed

1/4 C. chopped Italian parsley

In a soup pot, bring the brodo ingredients to a lively simmer.

Add the onion, celery, carrot, and potato; simmer, covered, for about 30 minutes. Add the borlotti 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, gently saute the condimenti ingredients over very low heat, stirring occasionally, for about 15 minutes. If using whole garlic and pepper, remove. Stir into the soup and serve.
The condimenti must be cooked slowly over very low heat to allow the pancetta to release its fat and the garlic and chili pepper their essence. For the mildest flavor, leave the chili pepper and garlic whole, then remove before adding mixture to the soup.

Servings: 4 to 6.