Soups & Stewsdeliciouslyella
Cosy Cavolo Nero & Butter Bean Soup
This hearty soup is exactly what we all need at this time of year. It’s warming and nourishing in equal measure, gently spiced with harissa and topped with tasty toasted hazelnuts. It’s the perfect cosy lunch or simple supper. To thicken it, like a ribollita, simply stir in bite-sized chunks of crusty bread along with the cavolo nero.
👥 6 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●casserole dish
- ●blender
- ●bowl
📝 Preparation Steps
1
Warm the olive oil in a large, deep saucepan or casserole dish set over medium–low heat. Add the garlic, leek, carrot, celery and a pinch of salt. Cook for 5–⏱️ 7 minutes until slightly softened.
olive oil2 tablespoons
2
Stir in the bay leaves, thyme, rosemary and harissa. Cook for 2–⏱️ 3 minutes until fragrant.
bay leaves2
3
Pour in the butter beans, tomatoes, stock and maple syrup (if using). Simmer for 10–⏱️ 15 minutes until the vegetables are just tender.
butter beans17 ozmaple syrup1 teaspoon
4
Remove from the heat and use a hand-blender to roughly blitz about half of the soup to thicken it slightly. Return to the heat, add the cavolo nero and cover with a lid; simmer for 4–⏱️ 5 minutes until wilted. Taste and adjust the seasoning as needed.
cavolo nero7 oz
5
To serve, divide the soup into bowls, top with the hazelnuts (if using), a drizzle with olive oil and plenty of black pepper.
olive oil2 tablespoons
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