PREVIOUS PAGE | ALL RECIPES
White Bean & Cavolo Nero Soup
Serves 4
1.5 tblsp olive oil
1 lg onion, chopped
1 lg stick celery, chopped
2 med carrots, chopped
1 lg clove garlic, crushed
4 med tomatoes
150ml white wine
800 ml good vegetable stock
410 g white beans (haricot, cannellini etc - cooked)
200g cavolo nero, cut thinly
sea salt & fresh ground black pepper
- Heat the olive oil in a pan and add the chopped vegetables & saute until soft and just slightly coloured. Meanwhile slit the skins of the tomatoes and drop them in a bowl of just boiled water for 1 minute then drain, peel, de-seed and roughly chop.
- Add the wine to the vegetables and bring to the boil; add the tomatoes, stock and beans and simmer for 20 minutes the lid on. Add the cavolo nero and simmer for a further 15 minutes.
- It is then ready to serve with an optional topping of finely grated zest of lemon, mixed chopped garlic, chopped parsley and a little olive oil, and warmed, crusty campagne bread and butter.