Zuppa di Cavolo Nero Sammarinese
A hearty and nourishing black kale soup, Zuppa di Cavolo Nero, is a staple in San Marino, especially during cooler months. It's a rustic dish that combines the earthy flavor of kale with beans and other vegetables.
🧂 Ingredients
- 500 g Black kale (cavolo nero)(tough stems removed, leaves roughly chopped)
- 400 g Cannellini beans(cooked, drained and rinsed (or 200g dried, soaked overnight and cooked))
- 1 medium Onion(chopped)
- 1 medium Carrot(chopped)
- 1 medium Celery stalk(chopped)
- 2 cloves Garlic cloves(minced)
- 1.5 l Vegetable broth
- 3 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- for serving Crusty bread(toasted)
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Add the chopped black kale to the pot and stir to combine with the vegetables. Cook for about 5 minutes until the kale begins to wilt.
- 4
Pour in the vegetable broth and bring to a simmer. Add the cooked cannellini beans.
- 5
Season with salt and black pepper to taste. Reduce heat to low, cover, and simmer for at least 45 minutes to allow the flavors to meld and the kale to become tender.
- 6
If a thicker soup is desired, you can mash some of the beans against the side of the pot or blend a portion of the soup and return it to the pot.
- 7
Serve hot, drizzled with a little extra olive oil, and accompanied by toasted crusty bread.
💡 Pro Tips
- ✓If using dried cannellini beans, ensure they are soaked and cooked thoroughly before adding to the soup.
- ✓For a richer flavor, a piece of pancetta or a ham hock can be simmered in the broth and removed before serving.
- ✓This soup can be made ahead of time; the flavors often improve the next day.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add diced potatoes or a small amount of pasta (like ditalini) to make the soup more substantial.
- Substitute kale with other hearty greens like Swiss chard or collard greens if cavolo nero is unavailable.