Zuppa di Cavolo Nero

Zuppa di Cavolo Nero is a hearty and flavorful Tuscan soup featuring the rich, earthy taste of black cabbage. This vegan dish is packed with nutritious ingredients, making it a delightful option for a comforting meal.

Ingredients

• Cavolo nero (black cabbage) - 200 grams, chopped
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Potato - 150 grams, peeled and cubed
• Vegetable broth - 750 ml
• Canned chickpeas - 150 grams, drained and rinsed
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon
• Fresh parsley - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened.
2. Add the minced garlic and sauté for an additional minute until fragrant.
3. Stir in the cubed potato and cook for 2 minutes, then add the chopped cavolo nero and toss to combine.
4. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.
5. Add the chickpeas, salt, and black pepper to taste. Simmer for another 5 minutes to heat through.
6. Remove the bay leaf, stir in the lemon juice, and adjust seasoning if necessary.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 220
• Protein: 9 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.75 L

Health Benefits

• Rich in antioxidants and vitamins, particularly vitamin K and vitamin C.
• High in fiber, promoting digestive health.

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