Italianveganvegetariansoup

Tuscan Bean and Cavolo Nero Soup

Name: Tuscan Bean and Cavolo Nero Soup
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tbsp Olive oil; 1 pc Onion; 2 pc Carrots; 2 pc Celery sticks; 3 cloves Garlic; 1 can Tinned tomatoes; 2 can Cannellini beans; 1 L Vegetable stock; 200 g Cavolo nero; 2 slices Stale sourdough

A thick, rustic soup of cannellini beans, tomato and dark cabbage, with torn bread stirred in to give it body. Even better the next day.

40 minutesServes 4Easy

Ingredients

Olive oil3 tbsp
Onion1 pc
Carrots2 pc
Celery sticks2 pc
Garlic3 cloves
Tinned tomatoes1 can
Cannellini beans2 can
Vegetable stock1 L
Cavolo nero200 g
Stale sourdough2 slices

Method

01
Dice the onion, carrots and celery. Heat 2 tbsp of the oil in a large pot over medium heat and cook the vegetables for 10 minutes until soft and sweet.
02
Stir in the sliced garlic for 1 minute, then add the tomatoes, the drained beans and the stock. Bring to the boil and simmer for 15 minutes.
03
Strip the cavolo nero leaves from their stalks and shred them. Add to the pot with the bread torn into chunks and simmer for 8 minutes until the greens are tender and the bread has thickened the soup.
04
Season to taste and serve in deep bowls with the last of the oil drizzled over.

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