Vegetables and cornmeal soup: Bordatino recipe | Visit Tuscany

Ingredients

• 5 tablespoons extra virgin olive oil
• 2 cloves of garlic
• 2 medium onions
• 2 stalks of celery
• 2 carrots
• A bunch of parsley
• 150 g cabbage, cut into strips
• 200 g mashed cannellini beans
• 150 g whole cannellini beans
• 1.8 l broth from the beans cooking
• 1 teaspoon tomato paste
• Salt
• Black pepper
• 200 g yellow cornmeal (medium or coarsely-ground cornmeal)