Another recipe from ” River Cafe Cook Book Easy” by Rose Gray and Ruth Rogers. Its a lovely soup for autumn especially if you can get some newly pressed olive oil to drizzle over.
Ingredients
- 500 g Cavolo Nero
- 4 plump garlic cloves peeled, one left whole and three roughly chopped
- 2 red onions peeled and roughly chopped
- 4 carrots peeled and roughly chopped
- 1 celery head roughly chopped
- 1 dried chilli crumbled
- 1 x 400g tin borlotti beans drained and rinsed
- extra virgin olive oil
- 1/2 tsp fennel seeds
- 1 x 200g tin tomatoes
- 500 ml chicken or vegetable stock
- 1/4 sourdough loaf
Servings:
Instructions
- Heat 3 tbsps olive oil in a thick bottomed saucepan. Add the onion, celery and carrot and cook gently until soft. Add the fennel seed, chilli and chopped garlic and stir.
- Now add the tomatoes, breaking them down with the back of a wooden spoon as they cook. Season and simmer for 15 minutes, stirring from time to time.
- Add the beans and stock and cook for another 15 minutes. Meanwhile discard the stalks from the Cavolo nero and boil in salted water then drain, reserving 4 tbsps of the cooking water. Chop the cavolo nero and add to the soup with the reserved cooking water. Stir and season.
- Cut the bread into 1.5cm slices. Toast on both sides then rub with the remaining garlic and drizzle with olive oil. Break up the toast and divide between the soup bowls. Spoon over the soup and serve with more olive oil.
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