Thursday, May 5, 2011
I like simple and quick recipes. And this soup is perfect.
Cannellini Bean Soup.
2 x 14 oz cans chopped with herbs
9 oz cavolo nero leaves or savoy cabbage (I just used spinach)
14 oz can cannellini beans, drained and rinsed
4 tsp extra virgin olive oil
ground black pepper
1. Pour the tomatoes into a large pan and add a can of cold water. Season with pepper and bring to the boil, then reduce the heat to a simmer.
2. Roughly shred the cabbage leaves and add them to the pan. Partially cover the pan and simmer gently for about 15 minutes, or until the cabbage is just tender.
3. Add the cannellini beans to the pan and warm through for a few minutes. Check the seasoning, then ladle the soup into bowls, drizzle each with a little olive oil and serve immediately.