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Spicy cavolo nero & white bean soup
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1 tbsp olive oil
1/2 onion, chopped
1 large red chilli, sliced
500ml vegetable stock
3 tbsp Epicure Sun-dried Tomato Purée
400g can cannellini beans, drained and rinsed
400g can butter beans, drained and rinsed
1/2 x 200g pack thick cut cavolo nero
1 tbsp apple cider vinegar
Sourdough, toasted, to serve
1. Warm the oil in a medium saucepan over a medium heat. Sauté the onion and chilli for 2-3 minutes, until soft.
2. Stir in the stock and tomato purée, then bring to a simmer. Add the beans and cavolo nero. Season.
3. Cover and simmer for 10 minutes, until piping hot and the cavolo nero is tender. Stir in the vinegar just before serving.
Cook’s tip This recipe is vegan, but non-vegans could use Taste #5 Original Tomato Umami Paste (which contains anchovies) in place of the sun-dried tomato purée. Try adding some extra seasonal vegetables too, such as green beans, asparagus or even broad beans and peas.
Typical values per serving:
vegetarian/2 of your 5 a day/vegan/high in fibre
This recipe was first published in April 2021.