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zuppa di cavolo nero

Zuppa di Cavolo Nero

Zuppa di Cavolo Nero is a classic Tuscan soup featuring earthy black kale, aromatic vegetables, and a comforting, nourishing broth. This rustic soup is simple to prepare, naturally flavorful, and perfect for cozy meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 Servings
Course: Main Course, Soup
Cuisine: Italian, Tuscan
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 500 g 1 lb cavolo nero, chopped
  • 1 medium onion minced
  • 1 medium carrot diced
  • 1 celery stalk diced
  • 2 cloves garlic minced
  • 3 tablespoons olive oil
  • 1.5 L 6 cups vegetable broth
  • Salt and freshly ground black pepper to taste
  • Optional: 1 potato diced; 1 cup cooked beans

Method
 

  1. Heat olive oil in a large pot. Add onion, carrot, celery, and garlic. Cook gently until softened and fragrant.
  2. Stir in chopped cavolo nero. Cook briefly until wilted, blending with the aromatics.
  3. Pour in vegetable broth. Add diced potato or beans if using. Bring to a boil, reduce heat, and simmer 25–30 minutes until vegetables are tender.
  4. Adjust seasoning with salt and pepper. Ladle into bowls, drizzle with olive oil, and serve with toasted bread.

Notes

Drizzle extra virgin olive oil for added richness. Serve with garlic-rubbed toasted bread slices for authenticity. Add chili flakes for a warming touch. Brighten flavors with fresh lemon juice. Garnish with chopped parsley or rosemary. Pair with a crisp side salad for a complete meal. Offer grated Parmigiano for extra depth and savory flavor.