Italia a tavola-Firenze-Black Kale Soup

Zuppa di Cavolo Nero

(Lacinato Kale soup)

Ingredients for 4 servings

2 bundles of black cabbage (Lacinato Kale), washed and cut in strips

2.5 oz of dry borlotti beans (cranberry beans) soaked overnight

2 potatoes, pealed and cut in wedges

3 ripe tomatoes (or whole can tomatoes)

1 stalk of celery

1 small onion

1 carrot

1 little branch of Thyme

Como bread

Olive oil

Salt and Pepper

Mince the celery, onion and carrot and stir fryin a pot with 6 TbS of olive oil until the onion is golden brown; add the potatoes, tomatoes and Thyme and pan fry for a few minutes stirring well.

Add the black cabbage, the beans and 8 to 9 cups of cold water.

Add salt and pepper and cook for 2 hours with the lid on.

For each serving cut a fairly thick slice of fresh Como bread and place in a bowl; dress the bread with olive oil and ladle the soup over it.

This soup is usually served without cheese.