Categories
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Tuscan Cannellini Bean Soup with Cavolo Nero |
Tips: Cavolo nero is a very dark green
cabbage with a nutty flavour that is
available during the winter months. It is
ideal for this Italian recipe, which is
packed with flavour as well as being
healthy and sustaining.
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Yield:4
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INGREDIENTS: |
| 9 oz |
cavolo nero leaves, or savory cabbage |
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| 2 x 14 oz cans |
chopped tomatoes with herbs |
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| 14 oz can |
cannellini beans, drained and rinsed |
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| 4 tbsp |
extra virgin olive oil |
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salt and ground black pepper, to taste |
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DIRECTIONS:
- Pour the tomatoes into a large pan and add a can of cold water. Season with salt and pepper to taste and bring to the boil, then reduce the heat to simmer.
- Roughly shred the cabbage leaves and add them to the pan. Partially cover the pan and simmer gently for about 15 minutes, or until the cabbage is tender.
- Add the cannellini beans to the pan and warm through over a gentle heat for a few minutes.
- Check and adjust seasoning, then ladle the soup into bowls, drizzle each one with a little olive oil and serve.
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