Black Cabbage Soup and Spelt (Zuppa di Cavolo Nero e Farro)
Instructions
Let the farro for 2 hours, strain it, change the water and lessatelo for an hour.
Clean the potatoes and cut them into cubes; cut the cabbage into strips and chop the onion.
Sauté vegetables in 4 tablespoons oil, then add the boiled barley, the hot broth and tomato pulp.
Add salt and pepper, cover and cook the soup to moderate flame for 45 minutes.
Serve the hot soup with grated Parmesan separately.
Ingredients and dosing for 6 persons
- 600 g of black cabbage already cleaned
- 300 g of potatoes
- 200 g of spelt
- 150 g of onion
- 120 g of tomato pulp
- 200 cl of broth
- 4 tablespoons of olive oil
- Salt
- Pepper
- Grated parmesan cheese