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Prep 10 minutes
Total 1 hour 10 minutes
Serves
US | Metric
Ingredients
  • 1 large red onion, roughly diced.
  • 2 carrots, cut into small bite-size pieces.
  • 4 small potatoes, peeled and cut into bite-size pieces.
  • 4 fresh thyme sprigs, leaves only.
  • 500 g of passata.
  • 700 ml of chicken stock.
  • 2 x 400g tins of chickpeas.
  • 150 g of cavolo nero, remove the leaves off the stems and roughly chopped.
  • 100 g of frozen peas.
Cavolo Nero & Chickpea Soup Cavolo Nero & Chickpea Soup

Cavolo Nero & Chickpea Soup

Not sure if you would call this a soup or a stew but whatever it is, it’s damn tasty.


What I am sure about is that when it’s cold and frosty outside, this soup/stew will make the perfect lunch accompanied by some nice bread for dipping and mopping.


  1. In a large saucepan add a good drizzle of olive oil, add the onions, carrots, potatoes, thyme, season and gently fry over a low heat for 10 minutes.
  2. Add the passata, stock and a pinch of salt, mix everything then simmer for 45 minutes or till the veg is tender. Stir it every so often.
  3. Once the veg is tender add the chickpeas along with the can juices, the carolo nero mix and simmer for a further 15 minutes. For the last minute add the peas. When done check for seasoning, drizzle with a little extra virgin olive oil, then serve with some nice bread.

Cavolo Nero & Chickpea Soup

Not sure if you would call this a soup or a stew but whatever it is, it’s damn tasty.


What I am sure about is that when it’s cold and frosty outside, this soup/stew will make the perfect lunch accompanied by some nice bread for dipping and mopping.

favorite
print
rate
Prep 10 minutes
Total 1 hour 10 minutes
Serves
US | Metric
Ingredients
  • 1 large red onion, roughly diced.
  • 2 carrots, cut into small bite-size pieces.
  • 4 small potatoes, peeled and cut into bite-size pieces.
  • 4 fresh thyme sprigs, leaves only.
  • 500 g of passata.
  • 700 ml of chicken stock.
  • 2 x 400g tins of chickpeas.
  • 150 g of cavolo nero, remove the leaves off the stems and roughly chopped.
  • 100 g of frozen peas.
  1. In a large saucepan add a good drizzle of olive oil, add the onions, carrots, potatoes, thyme, season and gently fry over a low heat for 10 minutes.
  2. Add the passata, stock and a pinch of salt, mix everything then simmer for 45 minutes or till the veg is tender. Stir it every so often.
  3. Once the veg is tender add the chickpeas along with the can juices, the carolo nero mix and simmer for a further 15 minutes. For the last minute add the peas. When done check for seasoning, drizzle with a little extra virgin olive oil, then serve with some nice bread.