Go Back
Deep bowl of Ligurian kale and potato soup with cavolo nero, pale starchy broth, and olive oil drizzle on oak table

Ligurian Kale and Potato Soup

A traditional Ligurian potato and kale soup made in one pot with cavolo nero, waxy potatoes, garlic, and finishing olive oil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 255
Ingredients Method Notes

Ingredients
  

  • 3 tbsp extra-virgin olive oil, for cooking mild Ligurian-style preferred
  • 1 medium white or yellow onion, finely diced
  • 4 garlic cloves, thinly sliced
  • 600 g waxy potatoes (Yukon Gold or red-skin), peeled and cut into 2 cm cubes about 4 medium potatoes
  • 1.4 liters water or light vegetable stock
  • 1.5 tsp fine sea salt plus more to taste
  • 300 g cavolo nero (Tuscan kale), ribs removed, leaves roughly chopped curly kale works as a substitute
  • to taste black pepper, freshly ground
  • 4 tbsp extra-virgin olive oil, for finishing one tablespoon per bowl, assertive variety

Method
 

  1. Warm 3 tablespoons of olive oil in a 5-quart heavy-bottomed pot over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 6 to 7 minutes until the onion is soft and pale golden at the edges.
  2. Add the sliced garlic and stir for 1 minute until fragrant but not browned.
  3. Add the potato cubes and stir to coat them in the oil for 1 minute.
  4. Pour in the 1.4 liters of water. Add 1.5 teaspoons of fine sea salt. Bring to a boil over high heat, then reduce to a steady simmer.
  5. Simmer uncovered for 20 minutes until the potatoes are tender and some edges are starting to break down. Use the back of a wooden spoon to mash 3 or 4 potato pieces against the side of the pot to thicken the broth.
  6. Add the chopped cavolo nero. Stir to submerge it in the broth. Simmer for 8 minutes until the kale is tender but still vivid green.
  7. Taste and adjust salt. Add freshly ground black pepper.
  8. Ladle into deep bowls. Pour 1 tablespoon of raw extra-virgin olive oil over each bowl just before serving.

Notes

A Parmesan rind simmered in the broth adds savory depth without changing the texture. Remove it before serving.