tuscan bean soup
(1 RATING)
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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prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 2 cans chopped tomatoes with herbs (14oz each)
- 9 ounces cavolo nero leaves
- 1 can cannelini beans (14oz can)
- 4 tablespoons olive oil, extra virgin
- - salt and ground black pepper
How To Make tuscan bean soup
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Step 1Pour 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.
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Step 2Roughly 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.
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Step 3Drain 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Bean Soups
Diet:
Vegetarian
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