ZUPPA w/CAVOLO NERO & OLIO NUOVO

By BobD

Ingredients

• 4 cups water or chicken stock
• 1 large bunch of cavolo nero, washed, large stem removed and cut into big bite-size pieces
• 4 large slices of day-old bread, approximately 3/4” thick
• 2 garlic cloves, peeled, but whole
• Olio Nuovo to drizzle
• salt and pepper to taste

Details

Adapted from whatscook.in

Preparation

Step 1

In a large pot, heat water or broth to boiling point.

Add cavolo nero and cook until wilted and soft, approximately 5-7 minutes.

Meanwhile, toast bread slices until lightly browned. Rub raw garlic clove on warm bread and set aside.

Once cavolo nero is cooked, remove from heat.

Divide broth among 4 soup bowls, float 1 piece of “garlic bread” and top with cooked cavolo nero.

Drizzle with Olio Nuovo, add salt and pepper to taste, and serve.