Serves 4-6
500g/1lb cavolo nero
1 onion, peeled and finely chopped
250ml/ 8fl oz chicken stock
100g/31/2oz finely grated Parmesan
3tbsp extra-virgin olive oil
Salt and black pepper to taste
2 farinata (see above recipe)

Cavolo nero is a big, inky-black leafy cabbage from Tuscany. First remove the leaf from the stalk and discard the stalk. Place a large pot of well-salted water on to heat and, when boiling, add the leaves from the cavolo nero and cook for around 8 minutes. Drain and refresh immediately under cold water. Put the cavolo nero in a blender and purée it.

Next, pour one tablespoon of the olive oil in a heavy-bottomed saucepan and sweat the chopped onion until it's translucent, then add the cavolo nero, chicken stock, salt and pepper, and cook for three minutes over a medium heat. Finish by adding the Parmesan and the remaining olive oil. Spoon into soup bowls and serve piping hot with the farinata.