Black Nero Cabbage Soup (Italian cabbage)

 

Check with Matia
Note: you can use kale or Savoy cabbage, too. Probably also chard.

Ingredients
Serves 4

  • 1 large onion

  • 500g potatoes

  • 200 – 300g black nero cabbage

  • 1 litre vegetable stock

  • 3 cloves garlic (I used powder)

  • 1 tablespoon fresh herbs, chopped, e.g. thyme

  • 30ml vegetable oil

  • 200g cooked cannelloni beans or butter beans (optional, but very nourishing without them)

 

Method

  1. Peel the onion and chop it roughly. Peel the garlic and crush it.

  2. Heat the oil in a large pan and sauté the onion and garlic for 5 minutes.

  3. Wash the potatoes and chop into 1 cm chunks. There’s no need to peel, unless you want to. Add to the pan and sauté for 5 minutes.

  4. Add the herbs and stock. Cover and simmer for 10 minutes.

  5. Wash the cabbage and chop it. Add to the soup and cover. Simmer for 10 minutes.

  6. Liquidise the soup, if you prefer. Then add the cannelloni beans or butter beans. Heat through.