Equipment
Ingredients
Aromatics Base
- 30 ml extra virgin olive oil
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic, minced
- 2 fresh rosemary, leaves stripped and minced
- 1 g red pepper flakes
Main Soup Ingredients
- 800 g cannellini beans, canned, rinsed and drained
- 1000 ml vegetable broth, low-sodium
- 1 cavolo nero, tough stems removed, leaves roughly chopped
Finishing
- 15 ml lemon juice, freshly squeezed
- salt
- black pepper, freshly cracked
- 15 ml extra virgin olive oil, high quality
Nutrition (per serving)
Method
Prepare your mirepoix by finely dicing the onion, carrots, and celery. Mince the garlic and rosemary, and de-stem and chop the cavolo nero.
Heat 30ml of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened and translucent, stirring occasionally.
Add the minced garlic, rosemary, and red pepper flakes to the pot. Cook until highly fragrant.
Stir in the rinsed cannellini beans and vegetable broth. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low to maintain a steady simmer.
Remove the pot from the heat briefly. Using an immersion blender, pulse the soup 4 to 5 times to puree a portion of the beans. This creates a rich, creamy base while leaving plenty of whole beans for texture.
Return the pot to medium-low heat. Stir in the chopped cavolo nero and simmer until the greens are tender and have reduced in volume.
Remove the pot from the heat. Stir in the fresh lemon juice to brighten the flavors. Taste the soup and season generously with salt and black pepper.
Ladle the hot soup into bowls. Garnish each portion with a drizzle of high-quality extra virgin olive oil and a final crack of black pepper.
Chef's Notes
- The secret to a luscious, dairy-free soup is utilizing the natural starches in the cannellini beans. Blending a portion of the soup emulsifies the broth without needing heavy cream.
- For the best texture, ensure you thoroughly remove the tough inner stalks of the cavolo nero. Hold the base of the stem with one hand and firmly pull your other hand upward along the stem to strip the leaf away.
- Do not skip the finishing drizzle of high-quality olive oil. In Tuscan cuisine, finishing oils are used as a seasoning rather than a cooking fat, adding a peppery, fruity complexity right before eating.
- If using dried beans instead of canned, you will need approximately 200g of dried beans. Soak them overnight and boil them separately with aromatics until tender before starting the soup base.
Storage
Refrigerator: 4 days — Store in an airtight container. The soup will thicken as it cools; add a splash of water or broth when reheating.
Freezer: 3 months — Freeze in portions. The texture of the cavolo nero will soften further after freezing.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently.
