cavolo nero tomato and bean soup
This warming hearty soup ticks all the boxes this time of year… rootin’ tootin’.
Hitting an 8 on the plant-based a variety counter and 7g fibre per portion. Serve with a side of toasted sourdough to get in that ferment too.
We use pantry provisions, tinned tomatoes and butterbeans making it a budget friendly weekday lunch.
Gut tip – Make a batch on a Sunday ready for the week ahead.
variety count – minimum 8
serves
4 portions
ingredients
1 tbsp olive oil
1 red onion, finely sliced
2 cloves garlic, peeled, crushed or grated
1 heaped tsp fennel or caraway seeds
1 tin chopped tomatoes
100g sun-dried tomatoes
1 bay leaf
1 tin white beans (butterbean, haricot or cannellini), drained and rinsed
1 tbsp balsamic vinegar
100g cavolo nero, woody stalks removed, shredded
nutritional information
(per portion)
fibre – 7g
add ons
variety – swap the white beans for a tin of mixed beans
method
- Heat a large-lidded pot or saucepan over a medium heat, add the olive oil. Add the onions and a pinch of salt, cook for 5-7 minutes until softened, stirring regularly.
- Stir in the garlic and fennel or caraway seeds, cook for 2 minutes.
- Add the tinned tomatoes, fill the empty tin with water (400ml) and add this to the pan too. Stir in the bay leaf, sun-dried tomatoes and beans. Season with salt and pepper.
- Reduce the heat to low, add the lid and simmer for 20 minutes.
- Stir in the balsamic vinegar and cavolo nero adding more water to loosen if required, cook for a further 5-7 minutes until the leaves have softened.
- Check the seasoning before serving and adjust if required.
- To serve divide between bowls, drizzle with olive oil and serve with a side of toasted sourdough… delicious!
storage
store in an airtight container in the fridge for up to 4 days
