1 onion, thinly sliced
3 cloves garlic, crushed
2 carrots, peeled and diced into small pieces
1 stick of celery, chopped small pieces
Sprig of rosemary finely chopped
Olive oil
1 tin of chopped tomatoes
1 cup or so of soaked and cooked chickpeas or use canned
One bunch of chopped cavolo nero leaves, stems removed
2 cups or more of vegetable or chicken stock
Salt and pepper
Chilli flakes (optional)
Heat olive oil in a large pot and add the first 5 ingredients and cook gently until the vegetables are soft. Add the chopped tomatoes, cooked chickpeas, chilli, stock and salt and pepper to taste. Simmer for 20 minutes; add cavolo nero and more stock or water if necessary and simmer another 10 minutes then serve. Nice with grated parmesan on top and warm crusty garlic bread on the side.
My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!
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