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Cavolo Nero Soup Recipe

Flossie
This Cavolo Nero soup with beans is such a hearty comforting hug in a bowl, you will want to dunk some grilled cheese and savor every spoonful of its rich, earthy flavors. Perfect for cozy nights or a quick weeknight dinner that warms you from the inside out!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, Main Course, main meal
Cuisine british
Servings 6

Equipment

  • 1 large pot with lid
  • 1 small to medium saucepan for sauteing pepper and tomatoes
  • 1 Chopping board or vegetable chopper
  • 1 knife
  • 1 small to medium bowl to make the egg drop pasta
  • 1 whisk or just a fork

Ingredients
  

For the soup

  • 1.25 liters water
  • 1 onion diced
  • 2 carrots diced or sliced
  • 1 bell pepper diced
  • 4 tbsp olive oil
  • 200 g Cavolo Nero
  • 250 g white beans drained or with liquid
  • 1 can chopped tomatoes 400 g
  • 1 tsp salt
  • 1 vegetable cube optional

For the rag (egg drop) pasta

  • 1 egg
  • 4 tbsp flour
  • pinch salt and freshly cracked black pepper
  • ½ tsp dried oregano
  • 1 tbsp olive oil

Instructions
 

Prep onion and carrots

  • Place cold water in a large pot. Add diced onion and carrots. Bring to a boil, then reduce heat and simmer for 10 minutes with the lid on.

Sauté for flavor!

  • Whilst the carrots and onions are simmering, use a separate saucepan to sauté the diced pepper in a little olive oil on medium heat for 5 minutes then add to the pot. In the same saucepan, sauté the chopped tomatoes in olive oil for 5 minutes to enhance their flavor. Set aside.

Prep Cavolo Nero & cook the soup

  • In the meantime, wash and strip the Cavolo Nero leaves from the stalks, chopping them in rough ribbons. Add the Cavolo Nero and the white beans (you can pour the canning liquid too or drain it, it’s up to you) to the pot and add a vegetable cube if you want.
  • Simmer for 5 minutes, before adding the sauteed tomatoes and seasoning to taste.

Finish the soup and serve

  • If you want to add the egg drop pasta, turn the heat down to a low simmering whilst mixing egg, flour oil, oregano, salt and pepper. Pour the egg drop pasta into the soup, without stirring and take off the heat. Allow the pasta to set for a few minutes before dividing between bowls, topping with more beans and serving with hot grilled cheese (cheese on toast).

Video

Notes

If you want to keep a little crunch and vibrant color to the vegetables, I thoroughly recommend that you prepare everything before starting the cooking process.
For example, wash, slice and dice the vegetables, shred the Cavolo Nero and open all of the jars, cans. This will help not to overrun the boiling process, but don't worry to much, just pull the pot off the heat if you take a little longer to prep then put it back on. 
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Keyword bean and cavolo nero soup, cavolo nero and cannellini bean soup, cavolo nero soup recipe, white bean and cavolo nero soup
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨