Cavolo Nero and Cannellini Bean Soup Recipe

Name: Cavolo Nero and Cannellini Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Prepare an ice bath; set aside.
2
Bring a large saucepan of water to a boil.
3
Add the kale; cook until just tender, 3 to 5 minutes.
4
Drain, reserving 1/4 cup cooking liquid.
5
Plunge the kale into the ice bath.
6
Drain.
7
Heat the oil in a large saucepan over medium heat.
8
Add the onion; cook, stirring occasionally, until tender, about 5 minutes.
9
Add the garlic, chile, and fennel seeds; cook, stirring occasionally, 2 minutes.
10
Stir in the stock, beans, and tomato.
11
Bring to a boil.
12
Reduce to a simmer, and cook, stirring occasionally, until beans are tender, 30 to 40 minutes.
13
Add the kale and reserved cooking liquid.
14
Season with salt and pepper.
15
Cook, stirring, until the kale is tender, about 5 minutes.
16
Divide the bread and soup among 4 bowls.
17
(Per serving)
18
Calories: 290
19
Fat: 7g
20
Cholesterol: 1mg
21
Carbohydrate: 47g
22
Sodium: 687mg
23
Protein: 13g
24
Fiber: 4g

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Cavolo Nero and Cannellini Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cavolo Nero and Cannellini Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions