Bean Soup With Kale

Preparation:

Preparation: In a large frying pan, fry the onion in the oil until golden brown, then add the peeled tomatoes, the potatoes cut into coarse pieces and the finely chopped black cabbage. Let it boil for about an hour, then add the pureed beans, previously boiled in salted water. Boil again for about fifteen minutes, then pour the contents of the pan onto the serving plate or into the tureen, where you have previously placed the slices of homemade bread. The dish is good hot, but there are those who prefer it warm, at room temperature (in the evening, if it is cooked at lunchtime). A variant, who likes it, a clove of chili pepper in the sauté.