Cavolo Nero & Cannellini Bean Soup

Covolonero and beans


Serves 6 .

1 1/2 pounds cavolo nero (also called Tuscan kale), 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 chilli, crumbled

1/2 teaspoon fennel seeds

4 cups chicken stock

8 ounces dried Cannellini beans, soaked according to package instructions or 2 cans of beans

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


Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add kale; cook until just tender, 3 to 5 minutes. Drain, reserving 1/4 cup cooking liquid. Plunge kale into ice bath. Drain.

Heat oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, chilli, and fennel seeds; cook, stirring occasionally, 2 minutes.

Stir in stock, beans, and tomato. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until beans are tender, 30 to 40 minutes.


3 thoughts on “Cavolo Nero & Cannellini Bean Soup

  1. LAIRD

    Prefer my kale to be steamed and hot. Will be buying in C pud ingredients over the next couple of weeks. Enjoy the family gathering.

  2. Suki x

    This sounds a good way of spicing up a green veg!   Don’t have any Kale but do have a surplas fo Leaf beet spinach which is same family and when steamed is a bit dull, so shall use this method it sounds delicious.
    I made my Christmas cake today from the tried and tested Deliah Smith recipe book looks good just feeding it with brandy between now and Christmas.   But shall buy the puds from Tesco as they are better than any I can make!
    Enjoy your entertaining
    Love Suki x


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