Peel the winter carrots and cut into cubes. Coarsely chop the onion and finely mince the garlic.

Remove the tough ribs from the cavolo nero. These are often still attached even if you buy pre-cut cavolo nero, and they don't taste very good. If you're using regular curly kale, you don't need to do anything.

Heat a soup pot and sauté the carrots, onion, and garlic for a few minutes in a splash of olive oil.

Pour the hot water and diced tomatoes into the pot and add the bouillon cubes. Stir and let simmer for 15 minutes.

In the meantime, cut the cervelat sausage into small cubes and fry them in a skillet without extra fat until crispy.

After 15 minutes, stir the cavolo nero and chickpeas into the soup and let simmer for another 15 minutes.

Finally, stir the crispy fried sausage, including the fat from the pan, into the soup. Taste and season with extra salt and pepper if needed.