Cavolo Nero: Kale and White Bean Soup
This oil-free recipe is based on the classic Italian beans and greens soup. Its name comes from the dark cavolo nero kale (a.k.a. Tuscan, lacinato, or dinosaur kale), but you can use any greens you like.
Prep: 10 mins
Cook: 15 mins
Yield: 4 servings
Ingredients
Ingredients
- 1 medium onion, diced
- 1 large carrot, diced
- 4 cloves garlic, minced
- 1 Tbsp dried rosemary
- 1 tsp dried basil
- 1 ½ tsp red chili flakes, optional
- 1 ½ cups cooked cannellini beans, drained
- 6 cups low-sodium vegetable stock
- 4 cups chopped kale
- ¼ cup nutritional yeast
- 1–2 Roma tomatoes, diced
- Salt and pepper, to taste
Instructions
Instructions
- 1. In a medium pot over medium-high heat, sauté the onion, carrot, garlic, rosemary, basil, and chili flakes (if using). Add 1 tablespoon of water if necessary to prevent sticking. Cover the pot to sweat the onions until they are translucent.
- 2. Add the beans and vegetable stock to the pot. Cover and simmer until the vegetables are tender, about 10 minutes.
- 3. Turn off the heat and add chopped kale and nutritional yeast to the pot. Stir well then cover to wilt the kale in the soup.
- 4. Stir in the diced tomato and adjust seasoning to taste.
Cooking Tips
Cooking Tips
- 1. This soup is great for using up any dark greens: baby spinach, arugula, chard, mustard greens, and all types of kale work well.
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