tuscan bean soup
(1 rating)
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If you can not find Cavolo Nero leaves at your supermarket, you can use Savoy Cabbage instead to make this delicious soup.
(1 rating)
yield
4 serving(s)
Ingredients For tuscan bean soup
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2 canchopped tomatoes with herbs (14oz each)
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9 ozcavolo nero leaves
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1 cancannelini beans (14oz can)
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4 Tbspolive oil, extra virgin
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salt and ground black pepper
How To Make tuscan bean soup
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1Pour the tomatoes into a large pan and add a can of cold water. Season with salt and pepper and bring to the boil, then reduce the heat to a simmer.
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2Roughly 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 tender.
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3Drain and rinse the cannellini beans, add to the pan and warm through for a few minutes. Check and adjust the seasoning, then ladle the soup into bowls and drizzle each one with a little olive oil and serve.
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