Cavolo Nero and White Bean Soup
A warming, healthy, comforting and delicious bowl of soup that is creamy, packed with veggies and protein.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
1 Onion (chopped )
1 Carrot (cut in small cubes)
1 Garlic clove (chopped )
2 tbsp Olive oil
200 g Cavolo nero (leaves roughly chopped, stems finely chopped)
a pinch of chilli flakes (or to taste )
1 Can butter beans (drained )
600 ml Vegetable stock
Salt & pepper
Recipe:
- Heat the olive oil in a deep, wide frying pan over a medium heat. Add the onion, carrot and garlic. Season with chilli flakes, salt and pepper, and cook for 8-10 minutes, stirring occasionally, until fragrant.
- Add the stock and beans to the pan. Bring to boil and cook for 8-10 minutes, until the veggies are tender.
- Ladle half of the soup mixture into a food processor and blend until smooth. Pour back into the pan and add the cavolo nero.
- Cook for 5 minutes, stirring occasionally, until the leaves and stems have softened. Enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days or in the freezer for up to 2 months.
