Cannellini Bean and Cavolo Nero Soup

A simple but super satisfying dish, this cannellini bean and Cavolo Nero soup is delicious served with some fresh, crusty bread. The Cavolo Nero soaks up the flavours of garlic, chilli and lemon beautifully, and the beans give you a protein boost.

What is Cavolo Nero?

Cavolo Nero means "black cabbage" in Italian, and even it's often used interchangeably with kale, it's actually not quite the same thing. Also referred to as Tuscan kale or black kale, Cavolo Nero is curlier and thicker than kale and it does a great job at soaking up flavours.

Just like its kale cousin, Cavolo Nero is a good source of vitamins A, C, K, and Bs, while also providing a good amount of calcium, fibre, iron, and other nutrients. Cavolo Nero is quite a versatile ingredient that's great steamed, pan-fried, or cooked in a stir-fry.

If you like it as much as I do, this Vegan Butternut Squash Kale Soup with Lentils and Adzuki Beans Soup with Pearl Barley and Kale are two other recipes you can try with Cavolo Nero.

What else do you need to make this soup?

Besides Cavolo Nero, you'll also need the following ingredients to make this delicious lemony soup.

Olive oil - Use some quality olive oil for this kale and bean soup as it makes all the difference. You can also drizzle some extra olive oil when serving the soup.

Red onion, carrot and celery - These form the base of the soup, and you should make sure to saute them for at least 8-10 minutes to allow them to really release their flavour.

Garlic - Use fresh garlic instead of the stuff in a jar. You can add more if you're a garlic fan - I firmly believe that you can't put too much garlic in a soup like this.

Red chilli flakes - I only use a bit of red chilli flakes, but if you want the soup to have a bit of a kick, you can use half a teaspoon instead.

Fresh rosemary - Don't substitute this with dry rosemary if possible. Fresh rosemary infuses this vegan kale soup with a heavenly aroma.

Cherry tomatoes - Fresh, ripe cherry tomatoes are perfect for this soup. However, if you don't have them, you can substitute them with a can of quality chopped tomatoes.

Cannellini beans - I use canned cannellini beans for extra convenience, but you can cook your beans from dry if you want.

Lemon - A dash of lemon juice truly elevates the flavour of this soup. I serve the soup with lemon wedges on the side so everyone can add some extra juice to their bowl.

How do you make Cavolo Nero soup?

• Heat the olive oil in a large pot or Dutch oven and saute the onion, carrot, and celery for 8-10 minutes over medium heat until they soften.
• Stir in the garlic, red chilli flakes, and rosemary, and continue to cook for another minute.
• Next, add the cherry tomatoes and Cavolo Nero and cook for 4-5 minutes, stirring occasionally until the tomatoes start to release their juices.
• Add the cannellini beans and vegetable stock and simmer for 15 minutes on low heat.
• Stir in the lemon juice, season to taste, and serve with crusty bread.

Extra recipe tips

• This soup will keep well in the fridge for up to 3 days. Just reheat it on the stove, adding a dash of water if necessary.
• Cavolo Nero soup is great with some crusty bread, but you can also serve it on its own, with croutons or garlic bread.
• If you don't have Cavolo Nero, you can make the soup with regular kale instead.

If you liked this cannellini bean and Cavolo Nero soup, have a look at some of my other delicious vegan soups:

Minestra di Ceci (Chickpea and Spinach Soup)

Vegan Butternut Squash Kale Soup with Lentils

Vegan Zuppa Toscana

Creamy Oyster Mushroom Soup

Harissa Soup with White Beans and Kale

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