Zuppa di Cavolo Nero


  • Black kale (cavolo nero)
  • onion, chopped
  • 2 cloves garlic, crushed
  • carrot, chopped
  • stalk of celery
  • sprig fresh thyme
  • olive oil
  • 3-4 tinned plum tomatoes
  • 2 litres veg stock
  • salt and pepper
  • slices of toasted Italian/French bread
  • freshly grated Parmesan


Wash the kale, strip the leaves from the ribs and slice the leaves into strips. Heat 2 tablespoons of olive oil in a large pan, add the chopped onion, carrot, celery and garlic and sauté until the onion is translucent and beginning to colour. Add the thyme and the kale and cook, stirring occasionally, for a few more minutes. Add tomatoes and stock, mix well and simmer the soup for an hour. Check seasoning – adding salt and pepper. Slice and toast bread and use it to line the soup bowls. Ladle soup over bread and serve with freshly grated parmesan.

Website by Joe Short