SAVOY CABBAGE SOUP WITH WHITE BAGNASCO BEANS AND BUCKWHEAT

Soak the beans for 18-24 hours. In the meantime, chop the onion, celery stalk and carrots into cubes. Peel the garlic: gently fry the vegetables for 5 minutes with olive oil, add the beans and cover with water, seasoning with salt and pepper. Cook for about one hour over a low heat. Then add the shelled buckwheat and potatoes. Season with salt and continue cooking for about half an hour, until the buckwheat and beans are cooked. Separately, gently fry and sweat the previously sliced cabbage in a pan and add it to the soup for the last 10 minutes of the cooking time. Garnish with a sage leaf and a drizzle of extra virgin Taggiasca olive oil.

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