Printable Recipe
Tuscan Cavolo Nero and Bean Soup
This rustic soup combines cavolo nero, Savoy cabbage, tomato, rosemary and beans. The creator calls it ribollita, although the written source omits several quantities.
Yield
Yield not stated by source
Ingredients
15
Steps
11
Filed under: beans, cabbage, carrot, tomato, stovetop, italian.
Source channel: Ricette Perfette
Key ingredients
onion, chopped, garlic cloves, chopped, carrots, chopped, celery stalk, chopped, bunch cavolo nero, prepared and chopped.
Ingredients
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 bunch cavolo nero, prepared and chopped
- 1/2 Savoy cabbage, chopped
- 250 ml tomato purée
- 4 cherry tomatoes
- 1 chilli pepper
- 1 rosemary sprig
- Fresh or pre-cooked beans, quantity not stated
- Water or vegetable stock, quantity not stated
- Salt and black pepper, to taste
- Olive oil, quantity not stated
- Parmesan, optional for serving
Method
- Chop the onion, garlic, carrots and celery.
- Prepare and chop the cavolo nero and Savoy cabbage.
- Heat olive oil in a large soup pot.
- Sauté the onion, garlic, carrots and celery until softened.
- Add the cavolo nero and Savoy cabbage.
- Add the tomato purée, cherry tomatoes, chilli and rosemary.
- Add the fresh or pre-cooked beans.
- Add enough water or vegetable stock to form a soup; the source does not state a quantity.
- Season with salt and pepper.
- Simmer until the vegetables and beans are tender and the flavours have combined; no timing is provided.
- Serve hot with optional Parmesan.