THIS week I am going to hit the market stall in search of my favorite ingredient for my classic Tuscan soup. I’m on the hunt for an Italian delicacy “cavolo nero”, otherwise known as black cabbage. For years Italians have grown and eaten this versatile vegetable, well known for its source of healthy benefits.
When buying your cavolo nero look for healthy crisp leaves with unblemished stalks. Buying your cabbage with a healthy layer of soil also ensures freshness and quality. Give the cabbage a quick rinse off outside and then a deep wash in the kitchen.
This week’s recipe is a simple take on a Tuscan soup. I have added Borlotti beans to give the soup a real hearty appeal. A great soup to sit back and enjoy with friends.
English Cavolo Nero Tuscan Soup Recipe
Course: Lunch, DinnerCuisine: ItalianDifficulty: Easy4
servings20
minutes1
hour1
hour20
minutesHearty tuscan soup made with cavolo nero.
Ingredients
200 ml olive oil
3 stalks of celery diced small
3 medium carrots diced small
2 small red onions
4 cloves of garlic finely chopped
3 small tins of whole peeled tomatoes
1 bunch of fresh cavolo nero washed and coarse stalks removed
2 cans of Italian borlotti beans
Salt and fresh cracked pepper
½ cup of flat leaf parsley chopped
3 cups of vegetable stock or water
Directions
- Take a pot large enough to hold all the ingredients (approx. 5 ltr). On a medium heat add the olive oil, celery, onion, carrots and garlic.
- Sauté until the vegetables are aromatic and have no colour. Reduce the heat if ingredients begin to colour.
- Crush the tomatoes in a bowl and add to the pot. If you haven’t already, reduce the heat and add half the stock, cook for 25 minutes or until the soup begins to thicken.
- Add 1 can of beans and cook for a further 10 minutes.
- Using a sharp pair of scissors, snip the leaves and stalks of the cavolo nero into the soup and cook for a further 15 minutes.
- Take the remaining beans and puree with a blender. Add the puree to the soup, which will help give the soup body and season with cracked pepper.
- Serve with a drizzle of extra virgin olive oil and rubbed ciabatta for that added texture.
Enjoy!
