Zuppa di cavolo risi con salame

My friend gave me some cavolo nero again and I found Calabrese hot salami on sale. With some leftover fava beans and risoni, I added in to make soup. Google: “What is the difference between minestrone soup and vegetable soup? While both minestrone and vegetable soup can be considered vegetarian, minestrone soup is heartier because it’s bulked up with beans (which, according to the USDA, are packed with protein) and small pasta, which adds texture and body to the soup.”

KALE ITALIAN STYLE: the ultimate hipster food such as Smoothies, soups, salads, even mock “chips” – baked, not fried of course: kale has truly entered the Olympus of the world’s most popular foods, but the truth is not many people really know how to cook it properly, nor are they aware of the fact kale is, in fact, a traditional ingredient of Italian cuisine. Cavolo nero (call kale in Italian), in Italy, is a synonym with earthy peasant dishes and poor but very nutritious meals. Its taste warms the heart up in the Winter cold, satisfying and comforting, incredibly rich in its simplicity.”

Cavolo nero dishes in Tuscany is, without a doubt, the iconic ribollita, a thick soup made with stale bread, kale, and beans typical of the whole region, but especially of the areas around Pisa, Florence, and Arezzo. Just like polenta, another Winter-time Italian classic, ribollita brings to mind cold evenings and family, hot fires and tumblers or red wine. With time, beans were added to the kale and the bread, to make the soup even more rich and stomach filling.”

“As you would expect in Italy, Italian like kale with pasta, especially when mixed with some storing cheese and pumpkin, but also on bruschetta with cannellini beans”. If you prefer soup, but you’d like something different from ribollita, then you could try a simple cavolo nero, fava beans, and parmesan pecorino soup, or match it with carrots, for a healthier comforting meal.

“Of course, the best way is to eat cavolo nero is cook it. You can also get all the benefits by adding it in small quantities to your favourite ingredients. You can steam or boil a couple of leaves for about ten minutes and then creamed, sliced, or make sauce.”

“Orzotti are a speciality of the Friuli Venezia Giulia region of north-eastern Italy. The name is a portmanteau of orzo (the Italian word for barley) and risotto. Risoni (pronounced ree-soh-nee) looks like large grains of rice but is actually a type of pasta. It’s also known as risi (which is Italian for rice) or pasta a riso, and is sometimes referred to as orzo, although this tends to be slightly larger.”

“A savory salami seasoned with imported Calabrian chili peppers and toasted fennel seeds. Hot Salami Calabrese is based on a traditional recipe from Calabria, Italy where spicy cured salami is widely enjoyed. It has a pleasant savory flavour with a little fiery heat on the finish from the freshly ground Calabria chili peppers. What are fava beans called in Italy? Broad beans (in this country more usually called, after their Italian name, fava beans) are often likened to limas, which they resemble only slightly in appearance and not at all in taste. The thick, bright- green pod conceals an inner layer that looks like white Styrofoam and feels like the inside of a rabbit’s ear.”

How do Italians eat fava beans?In Puglia, fava beans are eaten as a side dish with breadcrumbs, pecorino and lemon juice. And, the Sardinians make La Favata, fava beans cooked with different cuts of pork and served on slices of the local flatbread, pane carasau.”

Today, I am cooking like an Italian, using Italian ingredients such as Cavolo nero, risi or orzo or risoni, hot salami Calabrese to make Italian soup that is healthy, hearty, comforting, colourful and delicious of course spicy too. Let’s cook like an Italian!!!!


5 cavolo nero, leaves, stalk removed, cut to bite size
4-6 slices hot salami Calabrese, cut into bite size
3 garlic cloves, skin off, cut half
2 Tbs olive oil
1 small piece of speck, cut into small pieces
1 small onion, finely chopped
1 red chili, seeded and cut thinly
1 small carrot, sliced
750 ml vegetables
200 g tomatoes, chopped
180 g risoni
120 g fava beans, remove skin
20 g Parmesan Pecorino cheese
1 Tbs tomato puree
Italian Seasoning
salt and freshly ground black pepper, to taste
basil leaves, garnish


Heat the oil in a heavy-based saucepan over medium heat. Add pieces of speck and cook until it starts to caramelise. Now add in carrot, cook for about 3 minutes. Next add in onion, garlic, chili and Italian Seasoning and cook for 1 minute. Season with a little salt.

Now add in tomatoes, tomato puree, 20 g grated Parmesan Pecorino cheese and vegetables stock. Bring to the boil, then reduce the heat to low and simmer for 25-30 minutes until carrot are tender. Now add in cavolo nero leaves, fava beans and risoni. Season to taste. Cook over medium-high heat for about 7-8 minutes or until the pasta is nicely al dente. Turn off hob. Add in hot salami and allow it to warm up a bit, stir to mix well. Serve hot with a bit more sprinkles of black pepper, drizzle a bit of oil and garnish with basil leaves. Enjoy!!!!!

Note: You can add chili pepper and Nduja if you want it spicier. You can add 6-7 Brussel sprouts, outer leaves removed, quartered, 1 celery, sliced 1 leek, well washed and thinly sliced, 2 potatoes, 2 cups of fresh borlotti beans (or two tins, well rinsed. Alternatively, soak 2 cups of dried beans for 12 hours, then cook in simmering water for 2 hours) like Silvia Colloca recipe.

You can add cannoli beans, chickpeas, and green beans. Or instead cavolo nero you can use spinach, you can use farro as like Cooking with Nonna recipe use it. You can add Italian sausage instead of hot salami. You can use pancetta instead of speck. You can make the soup thick if you like it; use passata and more Parmesan Pecorino cheese.