Trying Something New: Cooking with a Not-So-Common Winter Veggie

As I’ve mentioned in the last few blogs, winter is technically approaching… even though the view outside and the surprisingly mild temperatures suggest otherwise. Still, our weekly vegetable harvest is already shifting into that familiar winter rhythm: fewer varieties, but reliable staples that keep us well fed through the colder months.

This week, however, brought a pleasant surprise, a vegetable I rarely take home, even though it grows beautifully on our own community farm: cavolo nero, also known as Tuscan kale, Italian kale, or black kale.

(For the curious among you: cavolo nero has a lovely history and plenty of culinary uses. You can read more here: Lacinato kale on Wikipedia.)

Normally, I leave this one for others. Not because I don’t like it, but simply because I never quite knew how to make it shine. Yet since it’s local, fresh, and clearly thriving in our fields, this felt like the week to finally give it the spotlight. Time to build a recipe where cavolo nero isn’t just an afterthought but the main character.

A Basket Full of Inspiration

Besides the cavolo nero, our harvest box included: Red cabbage, White cabbage, Potatoes, Pumpkin

And from previous weeks, our cellar is still stocked with:Carrots, Onions, Pinto beans (dried)

Standing in the kitchen, looking at this colourful pile of veggies, one idea popped immediately into mind:

Soup.

But not just a light broth—more like a hearty stew-style soup that serves as a full main dish. And this is how I landed on a classic recipe from the heart of Tuscany, one that uses cavolo nero exactly the way it deserves: as the shining centre of the bowl.

Recipe Try-Out of the Week: Ribollita (Tuscan Cavolo Nero Soup)

Ribollita is a traditional Italian winter soup—thick, rustic, nourishing, and perfect for using up seasonal vegetables and leftover bread. It’s the kind of dish that only gets better the next day (in fact, the name ribollita literally means “reboiled”).

Below is the version I’ll be cooking this week.

Ingredients

• 700 g palmkool (cavolo nero / Tuscan kale)

• 2 large onions

• 2 stalks leek

• 2 -3 large potatoes

• 2-3 winter carrots

• 2 cans cannellini beans or 300–400 g dried pinot/white beans (soaked overnight)

• 2 cans peeled tomatoes

• 4 cloves garlic

• 2 bay leaf

• A good pinch of chili flakes

• ½ tsp thyme and rosemary)

• Vegetable stock cubes for 2-3 litres

• 1-2 slices old bread

• Olive oil

Preparation

1. If using dried beans: Soak them overnight. The next day, cook them for about an hour (or longer if needed) together with the bay leafs, until they have a “bite” (not soft).
   Using canned beans? Skip this step

2. Prepare the vegetables: Clean and chop all vegetables except the cavolo nero.

3. Start the soup base: Heat a splash of olive oil in a large, heavy-bottomed pot. Add the chopped onions and fry until translucent.

4. Add the carrot, leek, potato, garlic, chili, and thyme/rosemary. Cover with a lid placed slightly ajar and let the vegetables sweat for 15–20 minutes.

5. Prep the cavolo nero: Wash well, remove the thick stems, and slice the leaves into rough strips.

6. Build the soup: Add the cooked or canned beans (drained), the stock cubes, and about ½ litre of water. If using canned beans, also add the fresh tomato and bay leaf now.

7. Bring to a boil, then add the cavolo nero and the can of peeled tomatoes.

8. Simmer for 20 minutes, then add the old bread and cook another 10 minutes. The soup should be thick, almost stew-like. Add a splash of water if it gets too dense.

9. For best flavour: Let the soup cool and rest overnight, then reheat the next day. This deepens the flavour beautifully.

10. Serve with: A generous drizzle of olive oil.

Taste the soup regulary and add spices to taste.

Looking Ahead

So that’s this week’s cooking adventure. Ribollita is exactly the kind of recipe that makes winter vegetables shine—simple, seasonal, warming, and deeply satisfying. I’ll report back next week on how it turned out and whether I’ll be adding it to my list of winter favourites.

If you want me to add photos, pair it with wine suggestions, or convert this into a newsletter format, just let me know!