THIS week I am going to hit the market stall in search of my favorite ingredient for my classic Tuscan soup. I’m on the hunt for an Italian delicacy “cavolo nero”, otherwise known as black cabbage. For years Italians have grown and eaten this versatile vegetable, well known for its source of healthy benefits.
When buying your cavolo nero look for healthy crisp leaves with unblemished stalks. Buying your cabbage with a healthy layer of soil also ensures freshness and quality. Give the cabbage a quick rinse off outside and then a deep wash in the kitchen.
This week’s recipe is a simple take on a Tuscan soup. I have added Borlotti beans to give the soup a real hearty appeal. A great soup to sit back and enjoy with friends.