cavolo nero tomato and bean soup

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

1. 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.
2. Stir in the garlic and fennel or caraway seeds, cook for 2 minutes.
3. 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.
4. Reduce the heat to low, add the lid and simmer for 20 minutes.
5. 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.
6. Check the seasoning before serving and adjust if required.
7. 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