Tuscan cavolo nero and borlotti bean soup
A rustic Italian bean soup with dark leafy cavolo nero, rosemary and tomatoes. Hearty and good for dunking.
- Time50 min
- LevelEasy
- Costabout £0.78 a head
Ingredients
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Method
- 1
Spray a large pan and cook the onion, carrot and celery for 8 minutes until soft.
8 min - 2
Add the garlic and rosemary and stir for 1 minute.
- 3
Pour in the tomatoes and stock and bring to the boil.
- 4
Add the beans and simmer for 20 minutes.
20 min - 5
Stir in the cavolo nero and cook for 8 minutes until tender.
8 min - 6
Mash a few beans against the pan to thicken. Season with black pepper.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.