Black Cabbage and Fingerling Soup – Schwarzkohlsuppe Mit Ditalini

Black cabbage is typical of the cuisine of Tuscany. It is a tall variety of kale with long, strong, dark leaves. Cabbage makes an excellent substitute.

Rinse the cabbage, remove the coarse leaf veins and cut the leaves into narrow strips. Empty the carrot, onion, celery, and parsley into a large saucepan with half the olive oil and sauté over medium heat for about 3 min, stirring occasionally, until the vegetables shimmer glazed. Add the cabbage with the pureed tomatoes and beef broth and simmer gently over low heat for about 1 hour. Sprinkle in the ditalini and make al deute. Place the soup in a heated tureen, drizzle with the remaining oil, season with salt and season with pepper. Stir and serve immediately.

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