Black cabbage and legume soup

Let's start by cleaning the black cabbage, taking only the leaves.

Then we chop it, and also cut the potatoes into cubes and the carrots into rounds.

In a pot, sauté the extra virgin olive oil with the carrots, celery, onion and herbs.

Then add the black cabbage, potatoes, carrots and cover with water.

Cook with the lid on and from the boil count about 20 minutes of cooking.

At this point remove the herbs, add salt and the lentils, chickpeas and beans.

Cook for at least another 15/20 minutes and then add the spices you like best together with a teaspoon of tomato paste.

To make it even creamier, take 1/3 of the soup and blend it.

Plate up by adding a nice drizzle of uncooked oil and two good crostoni of bread.