Bean, Cavolo Nero And Pasta Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add chopped onion, carrot, and celery, and sauté until softened.
• STEP 2.Add minced garlic and cook for another minute until fragrant.
• STEP 3.Add vegetable broth, canned beans (drained and rinsed), and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
• STEP 4.Add chopped cavolo nero and pasta. Cook for another 10-12 minutes until the pasta is al dente.
• STEP 5.Season with salt, pepper, and any additional herbs or spices of your choice.
• STEP 6.Serve hot and garnish with grated Parmesan cheese, if desired.

Cooking Tips

• You can use any type of beans you prefer, such as cannellini beans, kidney beans, or chickpeas.
• If you don't have cavolo nero, you can substitute it with regular kale or spinach.
• To make the soup more filling, you can add cooked sausage or bacon.
• If you prefer a thicker soup, you can blend a portion of the soup using an immersion blender or regular blender.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• This soup is best served hot.
• Garnish with grated Parmesan cheese for added flavor.
• Serve with crusty bread or a side salad for a complete meal.
• Leftovers can be reheated on the stovetop or in the microwave.
• You can freeze the soup in individual portions for future meals.