Cavolo Nero & Chickpea Soup, Vegan | Tortellini Drop Soup

Cavolo Nero & Chickpea Soup, Vegan

Recently, we’ve experimented with a dinner idea that works especially well for households with picky eaters or allergy sufferers. The concept is around preparing a single recipe and then making a few last-minute additions to suit different preferences. or to make a fresh dish the following day using the leftovers from an earlier dish. A salad, a simple stew, a boiled grain, a delicious sauce, or a soup, as in this case, might serve as the base.


Serves 4 Simple Tomatoes Broth Soup

  • 2/TBS of olive oil
  • 1 peeled and coarsely diced onion 1 plucked and coarsely diced garlic clove
  • 2 tablespoons of tomato puree
  • Ground paprika powder, 1 teaspoon
  • (3) carrots
  • 3 stalks of celery
  • 400 g/14 oz of chopped tomatoes in one can
  • 1 liter of vegetable stock and 4 cups of sea salt
  • Basil and fresh thyme


  1. In a saucepan, add the tomato puree, garlic, ground paprika, and onion. Let it cook for five minutes/
  2. Add the celery and carrots. Saute it.
  3. Now, you can add vegetables to it.
  4. Adjust the taste of the soup as per your requirement by adding any flavors, thyme, basil at the end.
  5. Pour more stock into the soup if required.

Serving Methods

Choose the serving methods below to serve three soups on a single dining table:

  1. Cavolo Nero & Chickpea Soup, Vegan

During the final moments of simmering, mix in the minced cavolo nero, chickpeas, and harissa to the stew.

  1. Tortellini Drop Soup

As the soup is simmering on the burner, merely drop the tortellini into it.

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