Recipe Chestnut, spelled, chickpea and cabbage soup – Italian Cuisine

  • 250 g cooked chestnuts (sold in vacuum-sealed bags)
  • 240 g already boiled chickpeas
  • 200 g spelled
  • 160 g black cabbage already cleaned
  • 160 g cabbage already cleaned
  • 10 g dried porcini mushrooms
  • 1 carrot
  • 1 shallot
  • 1 clove of garlic
  • Laurel
  • marjoram
  • vegetable broth
  • salt
  • extra virgin olive oil

For the recipe of the chestnut, spelled, chickpea and cabbage soup, soak the spelled for at least 6 hours (you can do it the night before).
Put soak the mushrooms in warm water for at least 30 minutes.
Cut the savoy cabbage and black cabbage leaves in not too small chunks. Set aside the central ribs and cut them into small cubes.
Prepare one diced with carrot; cut the shallot into slices; crush the garlic clove without removing the peel. Drain the mushrooms and chop them. Filter the water and keep it.
Fry in a veil of oil shallot, carrot, mushrooms, the chopped cabbage stalks, 1 bay leaf, marjoram and garlic, then add the drained farro, 1.6 liters of hot vegetable broth, the mushroom water and cook for 20 minutes. Add salt, add the chickpeas and chestnuts, continue cooking for another 10-15 minutes. Season with salt.
Brown the cabbage leaves in a pan with a drizzle of oil and a little salt for 3-4 minutes, so as to leave them crunchy. Add half of it to the soup and turn off after 5 minutes.
Distribute on plates and serve with the rest of the browned cabbage leaves.

Recipe: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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