Cavolo Nero & Butter Bean Broth by @deliciouslyella

40 min

6 servings

🫒

2 tbsp

Olive oil

🧄

2 cloves

Garlic

🥬

2

Leeks

🥕

2

Carrots

🥬

2 stalks

Celery

🌿

2

Bay leaves

🌿

Thyme

🌿

Rosemary

🌶️

2 tbsp

Harissa paste

🫘

800 g

Butter beans

🍅

400 g

Cherry tomatoes

🍲

1 l

Vegetable stock

🍁

1 tsp

Maple syrup

🥕

100 g

Cavolo nero

🥜

Hazelnuts

🧂

1 pinch

Flaky sea salt

⚫

Black pepper

  1. Warm
    • Olive oil

    Warm the olive oil in a large, deep saucepan or casserole dish over medium-low heat.

  2. Add
    • Garlic
    • Leeks
    • Carrots

    Add the garlic, leeks, carrots, celery and a pinch of salt, and cook for 5-7 minutes until slightly softened.

  3. Stir
    • Bay leaves
    • Harissa paste

    Stir in the bay leaves, thyme, rosemary and harissa paste, and cook for 2-3 minutes until fragrant.

  4. Pour
    • Butter beans
    • Cherry tomatoes
    • Vegetable stock

    Pour in the butter beans, cherry tomatoes, vegetable stock and maple syrup, and simmer for 10-15 minutes until the vegetables are just tender.

  5. Blitz

    Remove from the heat and use a hand-blender to roughly blitz about half of the soup to thicken it slightly.

  6. Return
    • Cavolo nero

    Return to the heat, add the cavolo nero, cover with a lid and simmer for 4-5 minutes until wilted, then taste and adjust the seasoning.

  7. Serve
    • Olive oil
    • Hazelnuts
    • Black pepper

    To serve, divide the soup into bowls, top with the hazelnuts, drizzle with olive oil and add plenty of black pepper.

Cavolo Nero & Butter Bean Broth by @deliciouslyella

40 min

6 servings

🫒

2 tbsp

Olive oil

🧄

2 cloves

Garlic

🥬

2

Leeks

🥕

2

Carrots

🥬

2 stalks

Celery

🌿

2

Bay leaves

🌿

Thyme

🌿

Rosemary

🌶️

2 tbsp

Harissa paste

🫘

800 g

Butter beans

🍅

400 g

Cherry tomatoes

🍲

1 l

Vegetable stock

🍁

1 tsp

Maple syrup

🥕

100 g

Cavolo nero

🥜

Hazelnuts

🧂

1 pinch

Flaky sea salt

⚫

Black pepper

Preparation Steps

  1. Step 1/7

    Warm the olive oil in a large, deep saucepan or casserole dish over medium-low heat.

  2. Step 2/7

    Add the garlic, leeks, carrots, celery and a pinch of salt, and cook for 5-7 minutes until slightly softened.

  3. Step 3/7

    Stir in the bay leaves, thyme, rosemary and harissa paste, and cook for 2-3 minutes until fragrant.

  4. Step 4/7

    Pour in the butter beans, cherry tomatoes, vegetable stock and maple syrup, and simmer for 10-15 minutes until the vegetables are just tender.

  5. Step 5/7

    Remove from the heat and use a hand-blender to roughly blitz about half of the soup to thicken it slightly.

  6. Step 6/7

    Return to the heat, add the cavolo nero, cover with a lid and simmer for 4-5 minutes until wilted, then taste and adjust the seasoning.

  7. Step 7/7

    To serve, divide the soup into bowls, top with the hazelnuts, drizzle with olive oil and add plenty of black pepper.

Composition

Ingredients

Types

Oils, Vegetables, Herbs, Condiments, Spices, Legumes, Sweeteners, Nuts

Ingredients

Olive oil, Garlic, Leeks, Carrots, Celery, Bay leaves, Thyme, Rosemary, Harissa paste, Butter beans, Cherry tomatoes, Vegetable stock, Maple syrup, Cavolo nero, Hazelnuts, Flaky sea salt, Black pepper

Notes

Garlic (crushed), Leeks (cut into 1cm slices), Carrots (halved lengthways and cut into 1cm pieces), Celery (sliced at an angle into 1cm pieces), Thyme (small handful), Rosemary (small handful), Butter beans (2 x 400g cans, rinsed and drained), Cherry tomatoes (1 x 400g can), Maple syrup (optional), Cavolo nero (sliced), Hazelnuts (2 handfuls, roughly chopped, optional), Black pepper (to taste)

Allergens

Celery, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

280 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 30g, Fat: 14g, Fiber: 9g, Sugars: 8g

Nutritional Information

Minerals

Potassium: 650mg, Iron: 3mg, Calcium: 110mg, Magnesium: 60mg, Sodium: 620mg

Vitamins

Vitamin A: 350mcg, Vitamin C: 45mg, Vitamin K: 180mcg, Folate: 90mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Hand-blender

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday, Autumn, Winter, Rainy Day Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British, Mediterranean

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Chunky, Creamy, Crunchy, Hearty

Flavors

Savory, Smoky, Spicy, Earthy, Sweet Undertone

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (Store in an airtight container once cooled,Reheat thoroughly until piping hot before serving), freezer : up to 3 months (Cool completely before freezing,Store in a freezer-safe airtight container,Note: hazelnut topping should be added fresh after reheating, not frozen with the soup)