Millet, chickpea and cavolo nero soup

Ingredients

For 1 serving

• Millet50 g
• Cooked chickpeas150 g
• Tuscan kale120 g
• Carrots50 g
• Onion40 g
• Canned peeled tomatoes100 g
• Rosemary2 g
• Vegetable broth500 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: November – March

Method

1. Heat the vegetable stock in a small pan. Meanwhile rinse the millet well in a sieve under running water until the water runs clear.
2. Peel and chop the onion, peel and dice the carrot; wash the cavolo nero, strip out the central rib and cut the leaves into strips.
3. In a large pan heat the oil over a medium-low heat and fry the onion, carrot and rosemary sprig for 5 minutes, until the onion is soft; add the cavolo nero and stir for 2 minutes until wilted.
4. Add the millet, the crushed peeled tomatoes, the rinsed cooked chickpeas and the hot stock; bring to the boil and simmer for 20 minutes over a low heat, stirring now and then, until the millet is tender and the soup thick. Remove the rosemary and season with salt.
5. Serve with a grinding of black pepper.