Saturday, July 13 2024

This flavorful and nutritious soup brings together the healthy flavors of savoy cabbage, assorted legumes and hearty barley in a delicious blend of textures and flavors.

Perfect for a cozy evening or a gathering with loved ones, this recipe promises to warm the body and soul with every spoonful.

Whether you are an experienced cook or an avid home cook, this soup is a delicious addition to your culinary repertoire, offering a symphony of flavors that is sure to impress your guests.






  • Onion (7 oz)
  • 4 cloves of garlic
  • Carrots (10.5 oz)
  • Celery (5.3 oz)
  • Potatoes (17.6 oz)
  • Savoy cabbage (about 2.2 lbs)
  • Chickpeas (10.5 oz)
  • lentils (7 oz)
  • Barley (5.6 oz)
  • Water (12.6 cups)
  • Extra virgin olive oil
  • Salt to taste



Rinse the chickpeas and soak them for at least 12 hours; do the same for the barley.

Roughly chop the onion and garlic, the carrots into rounds and the celery and potatoes into large pieces; cut the savoy cabbage into thin strips.

In a sufficiently large saucepan, sauté the onion, garlic and carrots in plenty of extra-virgin olive oil; when the onion is slightly wilted, add the chickpeas and let them season for a minute, then add the celery, potatoes, savoy cabbage and to finish the water, which you have previously heated and salted.

Bring to a boil over high heat, then lower the heat and simmer for an hour; then mash the potatoes and remove the celery.

Add the lentils, let them cook 10 minutes, then add the barley, cooking it for 20-25 minutes; before removing from the heat, check the cooking level of the lentils and barley.

Let the soup rest for 10 minutes, then serve with a drizzle of extra virgin olive oil and any herbs to taste.

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