2 tea spoon
Whole Wheat Bread
Chop onion, celery stalk, potatoes and carrots into small sized cubes.
Slice garlic thinly. Chop black cabbage in finger thickness.
Boil 4 water glasses of water.
Take a pot to the stove. Add 2 tablespoons of olive oil. Add the garlic when the oil warms up on medium heat. After you sauté garlic for 30 seconds, add onions and sauté for 1-2 minutes.
Take celery stalk, potatoes and carrot to the pot. Stir and sauté for 4 minutes.
Add the black cabbage and stir. Sauté the cabbage until it is tender.
Add chopped tomatoes and stir. Add 3-3.5 glasses of hot water.
In the meantime, take half of the baked beans into a bowl and crush them with the help of the fork until it takes purée consistency. (We'll use it to give the right consistency to the soup.) Add all of the beans to the pot and stir thoroughly.
Make salt-pepper adjustment and cook first on high heat, then on low heat. (for 10-15 minutes)
Get a pan to the stove just before the soup is ready. Melt the butter and add 1 tablespoon of olive oil. Add sweet powdered pepper.
Cut the bread in half and fry it by blending to the sauce in the pan. (According to your request, you can also serve the bread by cutting it into medium sized cubes and then adding it into the soup.)
Serve the Ribollita Soup with toast slices.