Ingredients Jump to Instructions ↓

  1. 1 Tbsp olive oil

  2. 1 onion, peeled and finely chopped

  3. 2 sticks celery, washed and chopped

  4. 2 medium carrots, peeled and diced

  5. 2 fresh bayleaves

  6. 1 Tbsp thyme leaves

  7. 1 small swede

  8. 500g firm crown pumpkin, peeled and cut into small cubes (about 2 cups cubed pumpkin)

  9. 350g (2 medium) Desiree potatoes, peeled and diced

  10. 1/2 cup canned Italian tomatoes, seeds removed, chopped

  11. 1 litre water

  12. 1 litre stock

  13. 250g cavolo nero

  14. 400g can chickpeas, drained, rinsed and drained

  15. Bread croutes

  16. Several slices of day-old rustic bread such as Pugliese or ciabatta loaf, extra virgin olive oil, freshly grated parmesan and sea salt

Instructions Jump to Ingredients ↑

  1. Winter vegetable soup Put olive oil in a soup pot (a deep rather than wide saucepan) and add onion, celery, carrots and 2 Tbsp water. Season with ¼ tsp salt and grind on a little pepper. Add bayleaves and thyme. Cover with a lid and cook very gently for 20 minutes.

  2. Add swede, pumpkin, potatoes and tomatoes, stir to combine, then add water and stock and bring to a gentle boil. Cook gently for about 1 hour, until everything is nice and tender.

  3. Meanwhile, prepare the cavolo nero by stripping leaves off stalks (discard stalks). Chop roughly. Add chickpeas and cavolo nero to soup. Cook for a further 30 minutes, check seasoning, then serve ladled into bowls, with bread croutes in a side bowl.

  4. If you want to make bread croutes, cut bread into large cubes. Toss with extra virign olive oil. Lay bread cubes on a baking tray and bake for about 15 minutes in an oven preheated to 180°C, or until golden. Season with a handful of grated parmesan and a little sea salt.

  5. From Taste magazine, June 2009.


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