Black cabbage soup with pioppini mushrooms and chickpeas, a very tasty and easy recipe to make.
I discovered black cabbage a couple of years ago and, as always with all vegetables, I immediately appreciated its simplicity in preparation.
And then in this case, I wanted to combine it with more ingredients to avoid using pasta, which you can easily add in your version.
For sure, this is a nice winter soup because even preparing it warms you up a lot.
Below I leave you some of my favorite soups to customize to your taste.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs black cabbage
- 1 carrot
- 1 stalk celery
- 1.8 oz leeks (cleaned)
- 2 tbsps coarse salt
- 7 oz cooked, boiled chickpeas
- 7 oz pioppini mushrooms (cleaned)
- 2 tbsps extra virgin olive oil
- 1 pinch fine salt
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Pan
Steps
To make the Black cabbage soup with pioppini mushrooms and chickpeas, first clean the black cabbage well.
Remove the stem part, cut it into fairly small pieces, and rinse it under cold running water.
Peel the carrot, rinse it, and cut it into slices.
Remove the ends of the celery and the strings, and cut it into pieces.
Cut the leek into half-inch slices.
In a very large pot, sauté the leek in the oil for a minute.
Add the celery and stir.
Add the cabbage pieces and pour in the water.
Bring to a boil and cook for 10 minutes.
Then add the carrots and after another 10 minutes the drained chickpeas.
Remove the stem part and clean them gently with a damp cloth.
Cook them in a pan with extra virgin olive oil, for 15 minutes, over low heat.
Stir occasionally, adjusting the salt only at the end of cooking.
Add the mushrooms to the soup when serving.
You can garnish with croutons and grated cheese to taste.
