Ingredients
The following ingredients have 5 Servings
- 4 tbsp extra virgin olive oil
- 2 carrots, finely chopped
- 2 onions, finely chopped
- 1 celery heart, finely chopped
- 3 garlic cloves, chopped
- 250g cavolo nero, cleaned and washed, leaves roughly chopped
- 350g sliced, peeled potatoes
- 2 x 400g cans borlotti beans
- 400g can cannellini beans
- 400g can chopped tomatoes
- 4-5 sprigs of fresh thyme
- 150g savoy cabbage, chopped
- salt and pepper
- bread, to serve
Instruction
- <p>1. In a large soup pot, heat the olive oil and lightly fry the carrot, onion, celery and garlic for 2-3 minutes.</p> <p>2. Add the cavolo nero to the vegetables with the potatoes and lightly fry for a further 5 minutes.</p> <p>3. Drain one can of borlotti beans, plus the cannellini beans, and add to the vegetables, along with the chopped tomatoes, thyme and cabbage. Season with a few good pinches of salt, mix well, turn up the heat and add enough water to just cover. Once it boils, turn to a simmer for 30 minutes.</p> <p>4. Drain the second can of borlotti beans, and mash them roughly with a fork. Add to the soup and simmer for a further 15 minutes.</p> <p><b>To serve</b>: Season with salt and pepper and serve with toasted bread and a good drizzle of the best extra virgin olive oil available.</p>
