Tuscan Bean Soup Recipe

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Tuscan Bean Soup

Jamallah Bergman

By
@pmyodb1

If you can not find Cavolo Nero leaves at your supermarket, you can use Savoy Cabbage instead to make this delicious soup.


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Rating:

Serves:

4

Ingredients

2 can(s)
chopped tomatoes with herbs (14oz each)
9 oz
cavolo nero leaves
1 can(s)
cannelini beans (14oz can)
4 Tbsp
olive oil, extra virgin
salt and ground black pepper

Directions Step-By-Step

1
Pour the tomatoes into a large pan and add a can of cold water. Season with salt and pepper and bring to the boil, then reduce the heat to a simmer.
2
Roughly shred the cabbage leaves and add them to the pan. Partially cover the pan and simmer gently for about 15 minutes or until the cabbage is tender.
3
Drain and rinse the cannellini beans, add to the pan and warm through for a few minutes. Check and adjust the seasoning, then ladle the soup into bowls and drizzle each one with a little olive oil and serve.

About this Recipe

Course/Dish: Bean Soups
Dietary Needs: Vegetarian