Spelt and black cabbage soup
This is definitely what is called “comfort food”, perfect for the cold January. Is a classic and simple recipe, with 100% Tuscan ingredients, emphasized from the extravergin Fonterutoli olive oil Dop.
For 4 servings
160 g Garfagnana spelt
400 g black cabbage (or cale) washed and cleansed
1 l vegetable broth
2 tbs of extravergin olive oil
Salt and black pepper to taste
Sauté the shallots with some olive oil. Add the spelt and let cook for a minute or two. Add the chopped cabbage, salt and pepper.
Let it cook for few minutes on high, then add the broth, low the heat and let cook for 40 minutes.
Serve with a table spoon of Fonterutoli extravergin olive oil Dop and fresh black pepper.
Olio Extra Vergine di Oliva "Fonterutoli" Chianti Classico DOP is made with olives of the Frantoio, Leccino, Moraiolo and Pendolino varieties, processed with vacuum technology in the owned innovative olive press, this oil displays extraordinary organoleptic and nutritional properties.