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Tuscan Cavolo Nero and Cannellini Bean Soup

This Tuscan soup recipe is a great use for cavalo nero, otherwise known as black kale or Tuscan kale. It's one of our favourite autumn soups: hearty, healthy and warm. Serve with crusty bread and, if you'd like, a sprinkle of vegetarian Parmesan (we love Old Winchester).

Tuscan Cavalo Nero and Cannellini Bean Soup

Dietary: Gluten Free, Vegan option


  • 400g tin of cannellini beans or other white beans, or 100g dry beans, soaked overnight and boiled until soft (approx 1 hour)
  • 1 large onion, chopped
  • 2 medium potatoes (approx 400 g) - peeled and cubed into 1 cm chunks
  • 2 sticks of celery, chopped
  • 2 cloves garlic, finely chopped
  • bouquet garni of bay, thyme, rosemary
  • 1 litre vegetable stock
  • Olive oil to fry
  • Salt and pepper
  • A squeeze of lemon juice
  • A handful of cavolo nero, stripped off the stem and chopped


  • Extra virgin olive oil
  • Parmesan style cheese, grated (optional)


  1. Rinse the cooked beans.
  2. Heat olive oil in a large saucepan and add the onions, and celery, cook for about 10 minutes and then add the garlic and potato and cook for another 5 minutes, stirring all the time to coat the potatoes. Add the beans, bouquet garni, stock and simmer for approximately 15 minutes, or until the potatoes are soft.
  3. You can leave the soup chunky or puree into a smooth consistency
  4. Season to taste and add a little lemon juice. Just before serving add a handful of cavalo nero, this will cook in just a couple of minutes.
  5. Taste again for seasoning and then serve in bowls, drizzled with as much extra virgin olive oil as you like and grated parmesan style cheese.

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