Zuppa di Cavolo Nero: A Hearty Tuscan Soup

Table of Contents

Toggle

Zuppa di Cavolo Nero

Print Recipe Pin Recipe

Course Soup

Cuisine Italian

Equipment

• Equipment Needed
• Large pot or Dutch oven
• Wooden spoon
• Knife
• Cutting board
• Ladle
• Measuring cups and spoons

Ingredients

  

• Ingredients
• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 large carrot diced
• 1 celery stalk diced
• 1 pound Cavolo Nero black cabbage, chopped
• 1 can 15 oz cannellini beans, drained and rinsed
• 2 medium potatoes peeled and diced
• 4 cups vegetable or chicken broth
• 1 bay leaf
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)
• Crusty bread for serving (optional)

Instructions

 

• Method
• Step 1: Prepare the Vegetables
• Start by washing and chopping the Cavolo Nero into bite-sized pieces. Remove any tough stems.
• Dice the onion, carrot, and celery, and mince the garlic.
• Step 2: Sauté the Aromatics
• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
• Stir in the minced garlic and cook for an additional minute, until fragrant.
• Step 3: Add the Cabbage and Potatoes
• Add the chopped Cavolo Nero to the pot and sauté for about 3-4 minutes until it wilts.
• Then, add the diced potatoes and stir to combine.
• Step 4: Incorporate the Liquids
• Pour in the vegetable or chicken broth and add the cannellini beans and bay leaf.
• Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes.
• Step 5: Season and Serve
• After 30 minutes, taste the soup and season with salt and pepper as needed.
• Remove the bay leaf before serving.
• If desired, serve with a sprinkle of grated Parmesan cheese and slices of crusty bread for dipping.
• Variations
• Add Protein: For a heartier soup, you can add diced sausage or shredded chicken.
• Spice it Up: Add red pepper flakes or a dash of hot sauce for a kick.
• Make it Vegan: Omit the cheese or use a dairy-free alternative.

Keyword Zuppa, Zuppa di Cavolo, Zuppa di Cavolo Nero

Zuppa di Cavolo Nero, or Tuscan Black Cabbage Soup, is a beautiful representation of Italian comfort food. This dish is not only rich in flavor but also packed with nutrients, making it a perfect choice for a cozy meal. The star of the soup, Cavolo Nero (also known as Tuscan kale), adds a deep, earthy flavor complemented by beans and potatoes. From my own personal experience, this soup warms the heart and fills the belly on chilly days. Let me show you how I make this delightful dish.

Notes on What to Expect

Zuppa di Cavolo Nero is a comforting, hearty soup with a rich, earthy flavor from the Cavolo Nero and a slight creaminess from the potatoes. You can expect a filling dish that’s perfect for family dinners or meal prep.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 5 minutes
• Ease of Cooking: Easy
• Servings: 4-6
• Calories: Approximately 200 per serving
• Cost of Ingredients: Approximately $12-15 (depending on seasonal availability)
• Cuisine: Italian
• Course: Main Course or Soup

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon
• Knife
• Cutting board
• Ladle
• Measuring cups and spoons
• Check out the must-have equipment and ingredients for making a Savory  #Zuppa di Cavolo Nero  here.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 pound Cavolo Nero (black cabbage), chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 bay leaf
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving (optional)
• Crusty bread, for serving (optional)
• Check out the must-have equipment and ingredients for making a Savory  #Zuppa di Cavolo Nero  here.

Method

Step 1: Prepare the Vegetables

• Start by washing and chopping the Cavolo Nero into bite-sized pieces. Remove any tough stems.
• Dice the onion, carrot, and celery, and mince the garlic.

Step 2: Sauté the Aromatics

• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
• Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 3: Add the Cabbage and Potatoes

• Add the chopped Cavolo Nero to the pot and sauté for about 3-4 minutes until it wilts.
• Then, add the diced potatoes and stir to combine.

Step 4: Incorporate the Liquids

• Pour in the vegetable or chicken broth and add the cannellini beans and bay leaf.
• Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes.

Step 5: Season and Serve

• After 30 minutes, taste the soup and season with salt and pepper as needed.
• Remove the bay leaf before serving.
• If desired, serve with a sprinkle of grated Parmesan cheese and slices of crusty bread for dipping.

Variations

• Add Protein: For a heartier soup, you can add diced sausage or shredded chicken.
• Spice it Up: Add red pepper flakes or a dash of hot sauce for a kick.
• Make it Vegan: Omit the cheese or use a dairy-free alternative.

Tips

• Storing Leftovers: This soup keeps well in the fridge for up to 3 days and freezes beautifully for later meals.
• Adjust Thickness: If you prefer a thicker soup, mash some of the potatoes with a fork after cooking.

Substitutions for Dietary Needs

• Gluten-Free: This recipe is naturally gluten-free, but always check the broth label to ensure it’s gluten-free.
• Low-Sodium: Use low-sodium broth and reduce added salt.
• Check out the must-have equipment and ingredients for making a Savory  #Zuppa di Cavolo Nero  here.

Nutritional Information Per Serving

• Calories: Approximately 200
• Protein: 9g
• Fat: 6g
• Carbohydrates: 32g
• Fiber: 8g

I hope this guide has made making Zuppa di Cavolo Nero seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please, leave your honest comment!