Cavolo Nero and Chickpeas Soup

Last weekend I had the first Christmas party of the season (oh yes, it is almost Christmas!!!), which meant I ate loads of food. Delicious food, but nevertheless tons of it!

In order to recover a little bit, today I prepared this cavolo nero soup, adding a few chickpeas for additional proteins. After eating the first spoon of soup, I already felt revitalized!

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Cavolo Nero and Chickpeas Soup

Author: Stella

Difficulty: Easy Prep Time 10 min Cook Time 30 min Total Time 40 mins

Servings: 2

Ingredients

Servings

• 6 Cavolo Nero leaves
• 1 Carrot
• 1 Celery stick
• 1 Onion
• 200 grams Chickpeas (canned)
• 3 Bay Leaves
• 1 Rosemary Sprig
• 2 tablespoons Olive Oil
• Salt and Pepper (to taste)
• 500 milliliters Vegetable Stock
• 1 tablespoon Tomato Puree

Instructions

1. Chop the carrot, celery, and onion. Heat the olive oil in a pot and add the chopped vegetables. Cook for 5 minutes.
   
2. Wash and clean the Cavolo nero leaves, by removing the central stems. Chop them roughly.
   
3. Add the Cavolo nero in the pot, season with salt and pepper. Cook for 5 minutes at medium heat. Pour the vegetable stock, tomato puree, and then add the herbs. Cook for 20 minutes at low heat.
   
4. Add the canned chickpeas and cook for another 5-10 minutes. Serve hot with some bread.