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The Boston Globe

Food & dining

Recipe for cabbage-bean soup

Serves 6

The new “Elizabeth David on Vegetables,” compiled by Jill Norman, with the celebrated late British cookery writer’s recipes, offers a soup called Mayorquina. The dish is ancient, a specialty of Majorca, where it would have been made in an earthenware marmite or casserole, writes Norman. We love soups that cost pennies and seem to be made of nothing, then when you ladle them into bowls, they’re complex. We added white beans to make the dish more substantial, so it can be served as a meal. The dish thickens on standing, so add up to 2 cups water, if necessary.

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