[Video] Cavolo Nero Italian Soup

Cavolo nero is from the cabbage family. The leaves are very dark and black and is also called Italian black cabbage. Soup made from this is delicious!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Prep: 10 min Cook: 40 min

Ingredients

Cavolo nero 200g
Onion (medium) 1
Cannelloni beans tin 1 (400g)
Pancetta 100g
Olive oil 1 tbsp
Garlic 1 clove
Salt 1 tsp
Sugar 1/2 tsp
Black pepper a litte
Hot water 1500ml

Method

1
Wash the cavolo nero thoroughly and remove the stalk. Roughly chop.
2
Roughly chop the onion and smash the garlic.
3
Heat up the oil in a deep pan on medium heat and fry the garlic. Then add the pancetta and onions and fry 2-3 minutes.
4
Add the cavolo nero and the hot water. Add the drained cannelloni beans.
5
Remove any scum as it comes to the boil. Season with the salt, sugar and black pepper.
6
Turn the heat down to low and put the lid on. Simmer for 30 minutes and season again with salt before serving. It can be eaten immediately or reheated the next day.

Tips & Note

This soup has not stock cubes or herbs, but its flavour comes from the pancetta and the cavolo nero. The secret ingredient is the sugar. Please take a look at my video to see how to remove the cavolo nero stalk.

[Video] Cavolo Nero Italian Soup

Cavolo nero is from the cabbage family. The leaves are very dark and black and is also called Italian black cabbage. Soup made from this is delicious!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 4

Prep: 10 min

Cook: 40 min

Ingredients

Cavolo nero 200g
Onion (medium) 1
Cannelloni beans tin 1 (400g)
Pancetta 100g
Olive oil 1 tbsp
Garlic 1 clove
Salt 1 tsp
Sugar 1/2 tsp
Black pepper a litte
Hot water 1500ml

[Video] Cavolo Nero Italian Soup

Recipe ID :1537 Posted on 12 JAN 2016

Serves 4

Prep 10min
Cook 40min
views 6,657
printed 112

saved 0

Cavolo nero is from the cabbage family. The leaves are very dark and black and is also called Italian black cabbage. Soup made from this is delicious!

Share

Ingredients

Print Ingredients Email Ingredients
200g
1
1 (400g)
100g
1 tbsp
1 clove
1 tsp
1/2 tsp
a litte
1500ml

Method

Prep
10min
Cook
40min
1
Wash the cavolo nero thoroughly and remove the stalk. Roughly chop.
2
Roughly chop the onion and smash the garlic.
3
Heat up the oil in a deep pan on medium heat and fry the garlic. Then add the pancetta and onions and fry 2-3 minutes.
4
Add the cavolo nero and the hot water. Add the drained cannelloni beans.
5
Remove any scum as it comes to the boil. Season with the salt, sugar and black pepper.
6
Turn the heat down to low and put the lid on. Simmer for 30 minutes and season again with salt before serving. It can be eaten immediately or reheated the next day.

Tips & Note

This soup has not stock cubes or herbs, but its flavour comes from the pancetta and the cavolo nero. The secret ingredient is the sugar. Please take a look at my video to see how to remove the cavolo nero stalk.

PRO
Mizue
I’ve got 179 recipes!

MIZUE
Step into my kitchen!
《Video》The celeriac looks rather ugly but it's so delicious when roasted.
Celeriac, Lemon, Butternut squash, Olive oil, Pancetta, Extra virgin olive oil, Balsamic vinegar, Salt & pepper
PRO
You will easily gulp this down even if you're not hungry!
Swede, Cod, Ginger juice, Dashi granules (Hondashi), Water, Salt, Potato starch, Spring onion, Cayenne pepper
PRO
Kohlrabi is actually a swollen cabbage stalk. It's crunchy with no strong taste so you can use it for British, Italian or Japanese dishes.
Kohlrabi, Seafood sticks, Salt, White wine vinegar, Sesame oil, Soy sauce, Crushed or toasted sesame seeds
PRO
Lighter than just spring onion pancakes.
New potatoes, Peeled prawns, Eggs, Spring onions, Flour, Salt, Water, Soy sauce, Green laver, Sesame seeds, Vegetable oil
PRO
Kids love this!
Potato, Minced lamb, Onion, Garlic, Eggs, Mint leaves chopped, Salt & pepper, Spring roll wrappers (20cm diameter), Plain flour, Olive oil, Vegetable oil (for frying and stir-frying), Sweet chilli sauce:, Chinese chilli bean sauce, White vinegar, Sugar
PRO
Perfect with rice.
Carrots, Tinned salmon, Dried shiitake mushrooms, Spring onions, Egg, Liquid from the rehydrated mushrooms, Sake, Miso, Salt, Soy sauce, Sugar, Mirin
PRO

Similar Recipe

This is a twist to a traditional lasagne, it's got a good kick of spice.
Lasagne sheets, Onions (medium), Carrots (medium), Courgettes (small), Tinned tomatoes (chopped), Garlic, Ginger, Green chillies, Chilli powder, Salt, Brown sauce, Tomato puree, Water, Plain flour, Vegetable oil, Mustard, Salt & pepper, Milk, Cheddar cheese (mature), Paprika
A traditional Sicilian recipe with a secret - add 1 tsp cocoa powder to get a deep rich taste.
Aubergine (large), Onion, Capers, Olives, Tinned tomatoes (chopped), Olive oil, White wine vinegar, Cocoa powder, Granulated sugar, Water, Salt
Patricia
HOME
A pasta dish loved by kids.
Kale, Olive oil, Garlic, Anchovy fillets, Single cream, Pepper, Gnocchi
Nanita
PRO
Perfect dish for a lovely summer's day or a picnic.
Cooked rice, Tomatoes (small), Cucumber, Carrot (small), Red onion (large), Olives, Basil leaves, Feta cheese, Olive oil, Cider vinegar, Lemon juice, Salt & pepper
KT
HOME
This will brighten up your dining table!
Baguette slices (1cm thick), Salsa:, Green and yellow pepper, Cherry tomatoes, Onion, Gherkin slices, Anchovy fillets, Raisins or sultanas, Seasoning:, Extra virgin olive oil & Sushi vinegar, Salt & pepper, Cayenne pepper, Garlic
Tobuchan
HOME
A perfect opportunity to use up all the vegetables in the fridge. Reduce the soup and use as a pasta sauce - it's so versatile!
Onions (large), Carrots (large), Celery, Pepper, Courgette, Cabbage, Garlic, Bacon rashers, Tinned tomatoes (chopped), Tomato puree, Stock cube in water, Olive oil, Salt & pepper

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME