Tuscany
Cavolo nero and potato soup
Healthy and tasty
Servings: 2
Preparation: 30 min.
Cooking: 1h 40min
Difficulty: 
Ingredients

400 gr / 14 ounces cavolo nero

1 (about 340 gr / 12 ounces) leek

4 small potatoes (about 350 gr / 12.3 ounces)

8 pizzuttello tomatoes (or 4 Peeled Roma tomatoes) about 250 gr / 9 ounces

30 gr / 1 ounce lard

1 clove of garlic

1 teaspoon of fresh or dried thyme leaves

1 tablespoon extra virgin olive oil

1 pinch of chili

1.5 l. / 50 fl. oz. water

Sliced bread

Method

1
2

1 - Slice the leek and rinse it.

2 - Peel and rinse the potatoes. Cut them into dices.

3
4

3 - Blanch the tomatoes,

4 - Peel and cut them into small dices.

5
6

5 - Remove the central stem of the cavolo nero leaves and cut them into pieces.

6 - Rinse them well.

7
8

7 - Combine chopped lard and garlic with a drizzle of extra virgin olive oil and a pinch of chili in a clay pot.

8 - Set the pot over low heat and sauté the mix.

9
10

9 - Add the potato dices, mixing them with garlic and lard.

10 - Then stir in the tomato pieces.

11
12

11 - Add the leek and stir to avoid the potatoes sticking to the bottom.

12 - Then add the cavolo nero pieces, a few at a time, until they reduce their volume.

13
14

13 - Once added the whole quantity of cavolo nero, pour the water, stir to mix with the other ingredients.

14 - Then pour water, previously heated.

15
16

15 - Add salt, cover and simmer about 90 minutes.

16 - Serve hot with a slice of bread brushed with extra virgin olive oil.

Useful Suggestions

You can replace the fresh tomatoes with 4 / 5 tablespoons of tomato purée.

Suggested Wine

This soup is a typical dish made in Tuscany in winter, perfectly matching with Chianti Classico produced in the hills near Florence.