Drive away with green broad beans and ricotta
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Black cabbage soup and fennel leaves with barley and chickpeas
ingredients
servings
2
Black cabbage leaves
200 oz
Fennel
150 oz
Potatoes
1 half
Pearl barley
100 oz
Precooked chickpeas
200 oz
Water
1 fl oz
Chili pepper
1 unit
Garlic
2 wedges
Salt
2 pinches
Extra virgin olive oil
1 spoon
single courses from world
Black cabbage soup and fennel leaves with barley and chickpeas
Black cabbage soup and fennel leaves with barley and chickpeas
ready in
1 hour 10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
In the garden, the black cabbage is growing luxuriant, despite the assaults of the caterpillars. And so you take a bit of it, pick up some fennel leaves (the green stalks we usually throw away when we clean it, to understand) and voila! Healthy and anti-waste lunch is served.
preparation
step 1
Put the crumbled pepper in a pot, the peeled and crushed garlic cloves, the black cabbage cut into strips, the fennel leaves into small pieces and the diced potato. Add salt and water, then mix and cook the vegetables for about 30 minutes.
step 2
Remove the pot from the heat and blend half the vegetables with the immersion blender. Then combine the previously rinsed barley and chickpeas. Cook over a high heat for 30 minutes, stirring constantly.
step 3
Serve the soup with a few leaves of fennel, a pinch of pepper and a drizzle of olive oil.
