Zuppa di Cavolo Nero
How it should look like - Now do it better!
This is a soup with Cavolo nero and other ingredients. Honestly, the first time I saw a Cavolo nero I thought: WTF?? It just looks like you're eating grass, like a goat. But then you find out it's actually very tasty, and with the right mix of ingredients, it can be delicious. And it's a very good nutritious food to add to your diet because it has a lot of anti-oxidants compounds, vitamins (A, C, K), dietary fibres and it support heart health.
Ingredients (2 people)#
- Cavolo nero: around 10-leaves
- "Soffritto": onion, carrot, celery, one of each, small sizes. If you don't have theese vegetables at home, you can also use only one onion.
- Potatoes: 200-300 gr
- Tomato passata: 250 gr
- Rosecoco beans (aka, "bortotti"): 1 can, which usually is around 250-280 gr
- Crushed chilli: half tsp, or one - depending one hot you want it to be
- Olive oil, to taste
- Rock salt, to taste
Method#
- Put the oil in a pan and saute the soffritto
- Once the soffritto has softened a bit, put potatoes cut down in small cubes. You don't need to boil them beforehand
- Saute for a few minutes, and in the meantime, cut down the cavolo nero in small bits (aruound 1 cm each)
- Add the tomato sauce and the cavolo nero to the pot with the other ingredients
- Add wated just enough to cover it all
- Add 1 tbsp of rock salt
- Leave to cook on low flame for around 20-25 mins, stirring every now and then
- 5 mins before the end of the timer, add the rosecoco beans to the pot and stir
- Then once the timer is over, it's ready to eat!
Tips#
You can enjoy it with little slices of toasted or toasted bread. I always prepare some pieces of bread whilst the soup is cooking. I season them with extravergin olive oil, salt and Provence mixed erbes, or dry rosemary. Then I put them in the oven to grill for 5 mins, or until they get a bit of crust on top. And then I serve them with the soup. It's a great combination!