Cavolo Nero and Chickpeas Soup

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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

Difficulty: Easy Prep Time 10 mins Cook Time 30 mins Total Time 40 mins
Servings: 2



  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.
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