Farinata di cavolo nero is a traditional cucina povera soup originating from Tuscany. It's prepared with a combination of cavolo nero Tuscan kale, carrots, celery, onions, garlic, canellini beans, tomato purée, maize flour, olive oil, rosemary, and sage.

The beans are cooked with the sage, garlic, and rosemary until tender. The vegetables are chopped and sautéed in olive oil, followed by the kale, tomato purée, and beans. The pot is filled with water, brought to a boil, then the flour is mixed in and the soup is cooked until all ingredients are tender.

This thick soup is traditionally served drizzled with olive oil and garnished with ground black pepper. It can only be made in winter, when cavolo nero is in season. In the past, this soup was usually prepared in the evening, then left to thicken up overnight so that it could be sliced and grilled or fried the next morning and served as a hearty breakfast.