Steps for Soup with Savoy Cabbage, Potatoes, and Tuscan Kale

• Start with the Tuscan kale; you need to remove the central stalk, which is too tough to eat. So take a leaf by the stem with one hand and pull down with the other to strip away the tender part of the leaf. Alternatively, use a knife to cut out the tougher central part. Move on to the Savoy cabbage, cut it in half, and remove the central core. Wash the vegetables, drain them, and chop them roughly.

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• Peel the potatoes and cut them into cubes and set aside.

  Wash the leek, and once you have sliced it thinly, sauté it for a few minutes in a pot with the oil.

• Add the vegetables a little at a time, cover with a lid, and as they wilt, add the others. Sprinkle in a pinch of pepper or chili, stir occasionally, cover them again, and let them stew for 5 minutes.

• Pour in the vegetable broth; if you don’t have any, use water and a bouillon cube. Close the pot again and let it cook for 45 minutes on low heat. Check occasionally, and add more broth if needed.

• After this time, add the potatoes to the pot and continue cooking. Adjust the seasoning if necessary, and before serving, prepare some toasted bread slices.

• Once ready, serve the soup in small bowls with the bread slices on the side and a drizzle of extra virgin olive oil on each slice.

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