400 gr of  barley and farro

1 red onion

1 Celery

2 carrots

1 clove of garlic

500 gr of Black Cabbage

150 gr of canned beans

200 gr canned chick-peas

200 gr of tomato puree

2 tablespoons tomato paste

1 liter of vegetable stock

Olive Oil

Salt and Pepper


Start by chooping carrots, celery, onions and garlic. Put in a  large pot  olives oil ,add the vegetables chopped and let it brown for 10 minutes. Meanwhile wash the black cabbage, cut the central part of the Leaves. Cut finely cabbage and add to the mixture, let it cook for about 5/6 minutes. At this time add a little of broth, to help the cabbage to decrease volume. Now add the chick-peas and beans and cook for 3-4 minutes. Then add the tomato puree and cook for another 10 minutes,with salt , pepper and two table spoon of tomato paste, let it cook untill it boil. Last add the barley, wholegrain spelled and the rest of vegetable stock, simmer for 20 minute. After 20 minutes of cooking mostly of the broth is absorbed, so if you prefer a firmer soup, Black cabbage soup is ready to eat, otherwise  you can add broth and serving the soup with some slices of crusty garlic bread.

Buon Appetito!

Chef Paolino

*For this recipe I used Barley and spelled wholemeal from Poggio Del Farro Company. This Company is located in Firenzuola, a town  in  province of Florence, You can discover their history on this website