Skip to main content
Epicurious
Cookbooks

Cavolo Nero and Cannellini Bean Soup

Recipe information

  • Yield

    serves 4

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

Preparation

  1. Step 1

    Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add the kale; cook until just tender, 3 to 5 minutes. Drain, reserving 1/4 cup cooking liquid. Plunge the kale into the ice bath. Drain.

    Step 2

    Heat the oil in a large saucepan over medium heat. Add the onion; cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chile, and fennel seeds; cook, stirring occasionally, 2 minutes.

    Step 3

    Stir in the stock, beans, and tomato. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until beans are tender, 30 to 40 minutes.

    Step 4

    Add the kale and reserved cooking liquid. Season with salt and pepper. Cook, stirring, until the kale is tender, about 5 minutes. Divide the bread and soup among 4 bowls.

  2. Fit to eat recipe

    Step 5

    (Per serving)

    Step 6

    Calories: 290

    Step 7

    Fat: 7g

    Step 8

    Cholesterol: 1mg

    Step 9

    Carbohydrate: 47g

    Step 10

    Sodium: 687mg

    Step 11

    Protein: 13g

    Step 12

    Fiber: 4g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSoupSoup/StewKaleLeafy GreensVegetableCannellini BeanWhite BeanBean and LegumeMainDinnerDairy FreeNut FreeEasySimmerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like no-brainer corn salad and Spanish frittata.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Watermelon Som Tam
Lime juice, fish sauce, peanuts, and plenty of herbs.
A Better Beer Can Chicken
Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.