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Colin Wallis
Well-stuffed cabbage soup with pecorino bread
Meal soup with Chinese cabbage, kidney beans, carrot and pecorino cheese.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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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.
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Fry the rolls on a baking tray covered with parchment paper in the middle of the oven for about 10 minutes.
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In the meantime, cut the garlic finely. Halve the Chinese cabbages and cut into strips. Drain the beans.
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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.
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Add the stock and the beans and bring to the boil. Boil the soup for 2 minutes. Season with pepper and salt.
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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.
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Nutrition
495Calories
Sodium0% DV1.530mg
Fat28% DV18g
Protein42% DV21g
Carbs18% DV54g
Fiber60% DV15g
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