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2 can(s)chopped tomatoes with herbs (14oz each)
9 ozcavolo nero leaves
1 can(s)cannelini beans (14oz can)
4 Tbspolive oil, extra virgin
·salt and ground black pepper
How to Make Tuscan Bean Soup
- 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.
- 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.
- 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.