Barley and cavolo nero soup
Published on 7 December 2024
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A hot, thick, creamy and comforting winter soup. The original describes cavolo nero as anti-tumour, calcium-, vitamin- and mineral-rich, with cleansing, diuretic and decongestant properties. I make plenty, refrigerate for a couple of days and freeze individual portions for ready soup.
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Ingredients
INGREDIENTS FOR 6/8 PEOPLE
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Method
The preparation remains in its original order; guided mode is not available for this structure.
I clean cavolo nero.
I remove central ribs and wash.
I dice carrot, onion and potato and chop garlic.
I brown vegetables in plenty of oil for 10 minutes.
I add chopped dried tomatoes and pancetta and fry another 10 minutes.
I add finely chopped cavolo nero, wilt and add barley.
I stir and cover with stock, starting with two litres and adding more halfway or as needed.
I add salt, pepper and chilli if wanted.
I cook about 40 minutes, adding stock if needed; it stays fairly thick.
I serve with Parmesan and extra virgin olive oil.
Original source: https://incucinaconlilly.com/2024/12/07/zuppa-di-orzo-e-cavolo-nero/