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)
- Rinse the cooked beans.
- 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.
- You can leave the soup chunky or puree into a smooth consistency
- 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.
- 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.