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Cannellini Bean Soup
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
Ingredients
Scale
- 2 cans of chopped tomatoes with herbs
- 250g cavolo nero, Savoy cabbage or kale
- 1 can of cannellini beans
- rapeseed oil
- extra virgin olive oil
- seasoning to taste
Instructions
- Pour the tomatoes in a large pan and add one can of cold water. Season with pepper only at this stage and bring to the boil. Reduce to a simmer, and add the shredded cavolo/cabbage/kale to the pan. Partially cover and simmer for about 15 minutes until the greens are tender. Add the beans and simmer for a few minutes to warm the beans through. Season with salt and any more pepper to taste. Serve with a drizzle of olive oil.