Black cabbage purée, with beans and Parmigiano Reggiano POD cream

Preparation: In a large pot pour a tablespoon of extra virgin olive oil and the finely chopped onion and let it stir fry for a few minutes. Then add the peeled and diced potato and the washed black cabbage, deprived of the harder white part and also reduced into pieces of a few centimeters. Let it all flavor for a few minutes, stirring often. Then add 500 ml of water and half a vegetable stock or alternatively 500 ml of previously prepared vegetable broth and let it cook with the lid on for 25 minutes. At this point we also add the cannellini beans (drained and rinsed) and the chosen spices.

I used a pinch of black pepper but if you like you can also opt for turmeric. After another 5-10 minutes of cooking, the flame can be turned off and with the help of an immersion blender, blend everything until a homogeneous cream is obtained. Season the black cabbage and beans purée with salt and serve with a drizzle of extra virgin olive oil. Garnish with a few teaspoons of Parmigiano Reggiano POD cream, which will enhance your tasty dish.