Tuscan White Bean Soup with Cavolo Nero and Rosemary
This Tuscan white bean soup blends creamy cannellini beans, fragrant rosemary, and cavolo nero into a rustic, wholesome pot. It’s hearty yet simple, a dish that tastes timeless and brings the warmth of Italian countryside cooking to the autumn and winter table.
Ingredients
- 800 g Cannellini beans 2 tins, drained and rinsed
- 1 Onion large, finely chopped
- 2 Carrots diced
- 3 cloves Garlic minced
- 2 tbsp Olive oil extra virgin
- 1.2 l Vegetable stock
- 1 sprig Rosemary
- 2 Bay Leaves
- 150 g Cavolo Nero Tuscan kale, stems removed, leaves shredded
- ½ Lemon juiced
- Sea salt to taste
- Black pepper to taste, freshly ground
- Olive oil extra virgin, extra for drizzling
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking gently for 10 minutes until softened. Stir in garlic, then add the beans, stock, rosemary, and bay leaves. Bring to a gentle simmer and cook for 25 minutes.
- Remove rosemary and bay leaves, then mash a small portion of beans against the side of the pot to thicken the broth. Stir in cavolo nero and cook for a further 5 minutes until wilted. Finish with lemon juice, season well, and serve hot with a drizzle of olive oil.
Notes
Cannellini beans are classic for this recipe. They’re creamy without being heavy, and when simmered they break down slightly, giving the soup natural thickness. If you’d rather start with dried beans, soak overnight and simmer until tender before adding.
Cavolo nero has a darker, more complex flavour than ordinary kale, but curly kale or even spinach will work in a pinch. Rosemary is essential here, but use it sparingly — too much can dominate.
Nutrition
Calories: 295kcalCarbohydrates: 42gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 720mgPotassium: 1020mgFiber: 12gSugar: 6gVitamin A: 6500IUCalcium: 120mgIron: 5mg
Tried this recipe?Let us know how it was!
