Cavolo nero and cannellini bean soup with parsley salsa
serves
4
Nourishing, warming, and full of flavour – Georgie Esdaile’s supergreens and bean soup is everything comfort cooking should be.
Ingredients (16)
- 2 tbs extra virgin olive oil
- 1 leek, thinly sliced
- 1 fennel bulb, thinly sliced
- 3 garlic cloves, finely chopped
- 1 tsp fennel seeds
- 6 sprigs oregano, leaves picked
- 1 parmesan rind
- 4 cups (1L) good-quality chicken stock
- 400g can cannellini beans, drained
- 1 bunch cavolo nero (or silverbeet), trimmed, stems and leaves sliced
- Finely grated parmesan, to serve
Parsley and almond salsa
- 1/2 cup (80g) almonds, toasted
- 1/2 bunch flat-leaf parsley
- 4 sprigs oregano, leaves picked
- Juice of 1/2 lemon
- 1/3 cup (80ml) extra virgin olive oil
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat oil in a large saucepan over medium heat. Add leek, fennel, garlic, fennel seeds and oregano and cook, stirring occasionally, for 10-12 minutes until softened and lightly golden. Season.
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2.Add parmesan rind, stock and 1 cup (250ml) water and bring to a simmer. Cook for 10 minutes or until fragrant and reduced slightly. Add cannellini beans and cavolo nero and cook, stirring, for 2 minutes or until leaves have wilted. Remove and discard parmesan rind.
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3.Meanwhile, for the parsley salsa, place all ingredients in a small food processor and whiz until finely chopped.
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4.Divide soup between bowls and top with the salsa to serve.
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