Cannellini Bean Soup

  • Author: Jane Hutton
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes


  • 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


  1. 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.

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