Cavolo Nero And Cannellini Bean Soup Food

CAVOLO NERO AND CANNELLINI BEAN SOUP

Cavolo Nero and Cannellini Bean Soup image

Asolid Tuscan-style soupincludes an Italian variety of kale, cavolo nero, that has crinkly leavesand a near-spicy bite (look for the greenat farmers' markets or gourmet groceries);the dish gets significant protein fromcannellini beans.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 12

Ingredients

1 1/2 pounds cavolo nero (also called Tuscan kale), stemmed and coarsely chopped
2 tablespoons extra-virgin olive oil
1/3 cup finely chopped red onion
3 garlic cloves, thinly sliced
1 dried red chile, crumbled
1/2 teaspoon fennel seeds
4 cups homemade or low-sodium store-bought chicken stock
8 ounces dried cannellini beans, soaked according to package instructions
1 medium tomato, seeded and finely chopped (about 3/4 cup)
1/4 teaspoon coarse salt
Freshly ground pepper
1/4 loaf Tuscan bread (about 6 ounces), cut into 1/2-inch-thick slices and toasted

Steps:

Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add kale; cook until just tender, 3 to 5 minutes. Drain, reserving 1/4 cup cooking liquid. Plunge kale into ice bath. Drain.
Heat oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, chile, and fennel seeds; cook, stirring occasionally, 2 minutes.
Stir in stock, beans, and tomato. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until beans are tender, 30 to 40 minutes.
Add kale and reserved cooking liquid. Season with salt and pepper. Cook, stirring, until kale is tender, about 5 minutes. Divide bread and soup among 4 bowls.

Nutrition Facts : Calories 290 g, Cholesterol 7 g, Fat 7 g, Fiber 4 g, Protein 13 g, Sodium 687 g

ZUPPA DI CAVOLO NERO, CANNELLINI, E SALSICCE: KALE, WHITE BEAN, AND SAUSAGE SOUP

Zuppa di Cavolo Nero, Cannellini, e Salsicce: Kale, White Bean, and Sausage Soup image

Provided by Frances Mayes

Categories Soup/Stew Bean Leafy Green Vegetable Sauté Dinner Lunch Meat Sausage Kale Legume Fall Winter Simmer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 12 to 14

Number Of Ingredients 9

Ingredients

2 Italian sausages, skins removed and meat crumbled
4 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
2 quarts chicken stock
1 cup white wine
6 thyme sprigs
1 bunch of kale, washed and chopped
4 cups cooked cannellini beans

Steps:

Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.

CAVOLO NERO, MEATBALL & CANNELLINI SOUP

Cavolo nero, meatball & cannellini soup image

This moreish, filling soup is so satisfying, and ready in just 40 minutes. Make a big batch and keep it in the freezer for busy nights

Provided by Cassie Best

Categories Dinner, Main course, Soup, Supper

Time 40m

Number Of Ingredients 9

Ingredients

2 tbsp olive oil or rapeseed oil
6 sausages (we used Cumberland)
1 red onion
3 garlic cloves , crushed
1⁄2-1 tsp chilli flakes (optional)
200g bag cavolo nero , kale or other hardy greens, chopped
2 x 400g cans cannellini beans
1 chicken stock cube
1 lemon , zested, plus juice of 1⁄2

Steps:

Heat the oil in a large pan and squeeze the sausagemeat into the pan in rough meatball shapes - you should get about five meatballs from each sausage. Discard the sausage skins. Fry the meatballs until browned all over, then scoop onto a plate. Add the onion to the pan and cook for about 8 mins until softened, then stir in the garlic and chilli flakes (if using) and cook for a further minute.
Add the remaining ingredients to the pan along with the meatballs and 700ml hot water. Season and stir, then cover and simmer for 8-10 mins until the greens have wilted and the meatballs are cooked through. Add a little more water if you want a soupier consistency. Serve in shallow bowls with crusty bread.

Nutrition Facts : Calories 470 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 2.3 milligram of sodium

WHITE BEANS AND CAVOLO NERO

White Beans and Cavolo Nero image

Provided by Giada De Laurentiis

Categories side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 cups dried white beans, such as cannellini
1 sprig fresh sage
4 cloves garlic, peeled and smashed
2 tablespoons plus 1/2 cup extra-virgin olive oil
1 small bunch Tuscan kale (cavolo nero), chopped
1 3/4 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan

Steps:

In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled preferred). Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook, partially covered, for 1 hour 20 minutes, stirring occasionally; the beans should be just tender all the way through.
Add the kale, salt and red pepper flakes to the beans and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an additional 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese to finish.

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