Warming winter kale soup

Cavalo nero is also known as black cabbage or black kale. It's a good source of vitamin K, iron and vitamin C in winter months. Use the firm leaves from the cabbage, if they start to wilt then they're past their best.

Soups and starters
Black kale (cavalo nero) in the garden at Florence Court, Co Fermanagh
  • Preparation time 15 minutes (prep. time)
  • Cooking time 25 minutes (cooking time)
  • Serves 4


  • Large onion 1
  • Potatoes 500g
  • Black kale, also known as Cavalo nero or black cabbage 300g
  • Vegetable stock 1 litre
  • Garlic 3 cloves
  • Fresh herbs (thyme, parsley etc.) - chopped 1 tbsp
  • Vegetable oil 30ml
  • Cooked cannelloni beans 200g



  1. Peel and crush garlic cloves, then peel onion and chop roughly.
  2. Heat oil in large pan and sauté garlic and onion for 5 minutes.
  3. Chop washed potatoes (no need to peel) into 1cm chunks. Add to pan and sauté for 5 minutes.
  4. Add herbs and stock. Cover and simmer for 10 minutes.
  5. Wash cabbage and chop. Add to soup and cover, simmer for 10 minutes.
  6. Depending on your preference, you can liquidise the soup or leave it chunky.
  7. Add cannelloni beans and heat through. Serve with chunks of crusty bread.