Well-stuffed cabbage soup with pecorino bread

Name: well-stuffed cabbage soup with pecorino bread
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 100 g Pecorino Romano piece; 1 ciabatta bake off bread; 3 el traditional olive oil; 1 tl dragon; 3 toe garlic; 700 g Chinese coal; 740 g canned brown beans; 150 g carrot julienne; 1,5 liter chicken broth in pot

Meal soup with Chinese cabbage, kidney beans, carrot and pecorino cheese.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C.
Grate the cheese. Cut the ciabatta into 4 pieces and cut each piece half way through. Sprinkle the cutting edges with the oil and spread the cheese and tarragon over it.
Fry the rolls on a baking tray covered with parchment paper in the middle of the oven for about 10 minutes.
In the meantime, cut the garlic finely. Halve the Chinese cabbages and cut into strips. Drain the beans.
Heat the oil in a soup pan and fry the garlic for 1 min. Add the cabbage and carrot and cook for 3 minutes. Cover well.
Add the stock and the beans and bring to the boil. Boil the soup for 2 minutes. Season with pepper and salt.
Take the sandwiches out of the oven. Divide the soup over the bowls and put 1 roll in each bowl. Serve with the other sandwich next to it.