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!
Cavolo Nero and Chickpeas Soup
Ingredients
Instructions
-
Chop the carrot, celery, and onion. Heat the olive oil in a pot and add the chopped vegetables. Cook for 5 minutes.
-
Wash and clean the Cavolo nero leaves, by removing the central stems. Chop them roughly.
-
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.
-
Add the canned chickpeas and cook for another 5-10 minutes. Serve hot with some bread.
