Recipe from a UK Patient who wanted to share:)
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Recipe from a UK Patient who wanted to share:)
Black Nero Cabbage Soup (Italian cabbage)
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Check with Matia Note: you can use kale or Savoy cabbage, too. Probably also chard.
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Ingredients Serves 4
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1 large onion
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500g potatoes
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200 - 300g black nero cabbage
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1 litre vegetable stock
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3 cloves garlic (I used powder)
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1 tablespoon fresh herbs, chopped, e.g. thyme
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30ml vegetable oil
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200g cooked cannelloni beans or butter beans (optional, but very nourishing without them)
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Method
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Peel the onion and chop it roughly. Peel the garlic and crush it.
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Heat the oil in a large pan and sauté the onion and garlic for 5 minutes.
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Wash the potatoes and chop into 1 cm chunks. There's no need to peel, unless you want to. Add to the pan and sauté for 5 minutes.
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Add the herbs and stock. Cover and simmer for 10 minutes.
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Wash the cabbage and chop it. Add to the soup and cover. Simmer for 10 minutes.
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Liquidise the soup, if you prefer. Then add the cannelloni beans or butter beans. Heat through.
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