Tuscan cavolo nero and cannellini bean soup
A rustic Tuscan-style soup of creamy white beans, dark kale and plenty of garlic, finished with good olive oil.
- Time45 min
- LevelEasy
- Costabout £0.80 a head
Ingredients
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Method
- 1
Heat half the oil in a large pan over a medium heat. Add the onion, carrots and celery and cook gently for 8 minutes until soft.
8 min - 2
Add the garlic and thyme and cook for 1 minute.
1 min - 3
Tip in the tomatoes, beans, water and stock cube. Bring to the boil, then simmer for 15 minutes.
15 min - 4
Mash about a third of the beans against the side of the pan with a wooden spoon to thicken the soup.
- 5
Add the cavolo nero and simmer for 10 minutes until tender and dark green.
10 min - 6
Stir in the lemon juice and black pepper. Ladle into bowls and drizzle with the rest of the olive oil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.