zoom Spicy cavolo nero & white bean soup

    Save to your scrapbook

    Spicy cavolo nero & white bean soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Spicy cavolo nero & white bean soup

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    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 

    Method

    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.  

    Your recipe note

    Edit your recipe note

    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. 

    Comments

    Average user rating

    0 stars

    Glossary