Tuscan Bean Soup with Cavolo Nero

Name: Tuscan Bean Soup with Cavolo Nero
Cuisine: Italian
Ingredients: 2 medium carrots; 1 stick celery; 1 medium leek; 1 tsp fresh rosemary or ½ tsp dried rosemary; 1 tsp fresh rosemary or ½ tsp dried rosemary; 1 tsp fennel seeds; 2 cloves garlic; 1 tbsp tomato purée; ½-1 tsp sea salt; 2 x 400 g tin cannellini or haricot beans; 2 x 400 g tin cannellini or haricot beans; 1 litre (35 fl oz) strong vegetable stock; 100 g (3½ oz) cavolo nero, or a handful of baby spinach or chopped curly kale; 100 g (3½ oz) cavolo nero, or a handful of baby spinach or chopped curly kale; 100 g (3½ oz) cavolo nero, or a handful of baby spinach or chopped curly kale; 10 grinds black pepper; extra virgin olive oil to serve; extra virgin olive oil to serve

Preparation info

Serves:
4-6

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

A richly flavoured soup from the hills of Tuscany. Its flavour is best if made several hours ahead and reheated just before serving. Cavolo nero, also known as Tuscan black kale, has a milder, nuttier flavour than its British cousin, curly kale.

Ingredients

2 medium carrots
1 stick celery
1 medium leek

Europe
Italy
Israel
Tuscany
Soup
Vegan
Gluten-free
Jewish

Method

Trim, peel and chop the carrots and celery into small dice by hand or food processor. Trim then quarter the white part of the leek lengthwise and slice thinly. Strip fresh rosemary leaves from the stalk and chop finely.

Heat the oil, rosemary and fennel seeds in a soup pan for 30 seconds until fragrant, then add the garlic, crushed in a press, tomato purée, and chopped vegetables. Sprin