Recipe: Cavolo Nero and Cannellini Bean Soup

Rating: 4.2 stars based on 425 reviews



Ingredients:-

  • 1 1/2 pounds cavolo nero (also called Black Russian), stemmed and coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup finely chopped red onion
  • 3 garlic cloves, thinly sliced
  • 1 dried red chili, crumbled
  • 1/2 teaspoon fennel seeds
  • 1 pint stock - veg or chicken to suit
  • 8 ounces dried cannellini beans, soaked according to package instructions
  • 1 medium tomato, seeded and finely chopped (about 3/4 cup)
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 1/4 loaf Tuscan bread (about 6 ounces), cut into 1/2-inch-thick slices and toasted

Method:-

  • Prepare an ice bath and set aside.
  • Steam the kale until just tender, 3 to 5 minutes.
  • Plunge the kale into ice bath. Drain.
  • Heat the oil in a large saucepan over medium heat.
  • Add onion; cook stirring occasionally until tender - about 5 minutes.
  • Add garlic, chilli and fennel seeds; simmer and stir occasionally for about 2 minutes.
  • Stir in stock, beans and tomato.
  • Bring to a boil.
  • Reduce to a simmer and stir occasionally until beans are tender - 30 to 40 minutes.
  • Add the kale and reserved cooking liquid. Season with salt and pepper.
  • Cook, stirring, until kale is tender, about 5 minutes.
  • Divide bread and soup among 4 bowls.

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