Roughly chop a savoy cabbage, the potatoes, an onion and sauté in a pot with extra virgin olive oil and a few sprigs of rosemary and sage.
Add the broth or simply water, season with salt and pepper, and let it cook covered for about 20 minutes. At this point, blend everything with an immersion blender!
Serve with more extra virgin olive oil and croutons or, as in my case, with gnocchi cooked in an air fryer with a drizzle of oil for 7 minutes at 200°C! To make the dish more balanced, add some parmesan shavings
Italia, Emilia Romagna
| Energy (kcal) | 9.43 |
| Carbohydrates (g) | 1.07 |
| of which Sugars (g) | 0.22 |
| Fat (g) | 0.37 |
| of which Saturates (g) | 0.08 |
| Protein (g) | 0.43 |
| Fiber (g) | 0.16 |
| Sale (g) | 0.33 |
