We had realy good fun together! Phil took the lesson with his wife and the little son. In the epicture we are starting to eat "Gnudi Burro e salvia". I had to crop the picture because the rest of the immage was not good.

I think it was last october and this is Phil comment of the day: "Dear Isabella Of course we remember you well and often speak of our great day.Thanks Isabella, we had a great day with you. We enjoyed the San Lorenzo market, especially speaking with the market ladies, who really are the same, all over the world. I dont think there is a better cup of coffee in Florence than the one in the market after sampling all the good things there. We then came home to prepare a wonderful lunch of gnudi and pollo cacciatore; and of course, biscotti with vin santo. You were very patient with us, and kind to our son, who also enjoyed cooking with you. It was particularly nice to run into you again later that day, when you were coming home from your second cooking lesson ! I hope that your business goes from strength to strength. You are a great cook and a very kind person, and we enjoyed meeting you very much. Ciao !!Of course you can use the pictures, but I dont think I am very beautiful !! Best wishes Phil"

White beans and black cabbage soup

Ingredients for four people:

380 gr fresh white beans

750 ml water

4 black cabbage leaves

1 potato

3 tb spoons extravergin olive oil

salt

pepper

Wash the beans. Wash the cabbage leaves and chop them in bits.

Peal the potato and chop it in cubes.

Warm up the oil in a saucepan and add the potato, rost them for few minutes and after add the beans and the cabbage, salt and pepper. Stir well and finaly add the water. Bring it to the boiling temperature and let it boiling slowly for 40/45 minutes.

When the soup is ready, smash the poteto cubes with a fork.

Serve hot garnished with a few extravergin olive oil.

Recipe and picture by Valeria Carimati