Keep the cabbage in its own pan until the beans are tender. Mash some of the beans and potatoes for body, leaving enough whole pieces to give each spoonful texture.
Make ahead Divide the cooked soup into shallow containers and refrigerate promptly. Reheat gently to 74°C throughout, adding a little water if it has thickened.
Jota triestina: cabbage, bean and smoked-pork soup
Prep 25 min · Cook 1 hr 55 min · Rest 12 hr · Serves 6 · Difficulty Easy
Method
Cover the beans with the 2 liters of soaking water and refrigerate for 12 hours. Drain and discard the soaking water.Cover the beans with the 8½ cups of soaking water and refrigerate for 12 hours. Drain and discard the soaking water.
Melt the lard in the second saucepan. Lightly crush 2 garlic cloves and let them turn pale gold in the fat, then remove them. Add the cabbage and 500 ml water. Simmer gently for 30–40 minutes, until tender but still in strands; keep its cooking liquid.Melt the lard in the second saucepan. Lightly crush 2 garlic cloves and let them turn pale gold in the fat, then remove them. Add the cabbage and 2 cups water. Simmer gently for 30–40 minutes, until tender but still in strands; keep its cooking liquid.
Meanwhile put the drained beans in the large pot with the bay leaves and vegetable broth. Bring to a boil, then simmer for about 60 minutes, until nearly tender. Keep the beans covered with liquid, adding hot water as needed. Older beans may take longer; do not move on while their centers are hard.Meanwhile put the drained beans in the large pot with the bay leaves and vegetable broth. Bring to a boil, then simmer for about 60 minutes, until nearly tender. Keep the beans covered with liquid, adding hot water as needed. Older beans may take longer; do not move on while their centers are hard.
Add the smoked-sausage pieces to the beans and simmer for 15 minutes. Add the potatoes and cook for about 20 minutes more, until they are easily pierced and the sausage has reached at least 71°C in the center.Add the smoked-sausage pieces to the beans and simmer for 15 minutes. Add the potatoes and cook for about 20 minutes more, until they are easily pierced and the sausage has reached at least 160°F in the center.
Lift out about half the beans and potatoes, avoiding the sausage, and mash them. Return this thick purée to the pot with the cabbage and all its cooking liquid. Remove the bay leaves.Lift out about half the beans and potatoes, avoiding the sausage, and mash them. Return this thick purée to the pot with the cabbage and all its cooking liquid. Remove the bay leaves.
Warm the olive oil in the small skillet with the remaining 2 crushed garlic cloves. Remove the cloves when pale gold. Stir in the flour and cook for about 2 minutes, stirring, until lightly toasted. Whisk in a ladle of soup liquid to loosen it, then stir it into the soup.Warm the olive oil in the small skillet with the remaining 2 crushed garlic cloves. Remove the cloves when pale gold. Stir in the flour and cook for about 2 minutes, stirring, until lightly toasted. Whisk in a ladle of soup liquid to loosen it, then stir it into the soup.
Simmer for 5 minutes, stirring along the bottom, until the soup is thick but still falls from the ladle. Adjust with a little hot water if necessary. Taste before adding salt and pepper, and serve hot.Simmer for 5 minutes, stirring along the bottom, until the soup is thick but still falls from the ladle. Adjust with a little hot water if necessary. Taste before adding salt and pepper, and serve hot.
