Soups & Stewsdeliciouslyella
Creamy Cavolo Nero & Butter Bean Soup
This hearty, comforting soup is packed with veggies and perfect for a midweek lunch. It freezes well, making it a great batch cook recipe. Use good quality butter beans for a rich and creamy flavour, and enjoy with toasted sourdough.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●blender
📝 Preparation Steps
1
Warm the olive oil in a large saucepan set over medium heat. Add the garlic and fry for 2–⏱️ 3 minutes until just golden.
olive oil2 tablespoons
2
Add the onion, leek, celery and a large pinch of salt. Cook for 10–⏱️ 15 minutes, stirring every so often, until softened and translucent.
onion1leek1
3
Pour in the butter beans, stock and coconut milk. Bring to the boil, then add the cavolo nero, pop the lid on and cook for 2–⏱️ 3 minutes until wilted.
butter beans17 ozcavolo nero7 oz
4
Remove the pan from the heat and blitz until smooth using a hand blender. Taste to check the seasoning and adjust as needed. Serve with a drizzle of olive oil and toasted sourdough.
olive oil2 tablespoons
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