Cavolo nero and cannellini bean soup with pesto

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Cavolo nero and cannellini bean soup with pesto

Cavolo nero and cannellini bean soup with pesto
Photo: Danielle Smith

Ingredients

  • 2 rashers bacon, coarsely chopped
  • 1 large brown onion, chopped
  • 2 sticks celery, sliced
  • 2 small carrots, chopped
  • ½ bunch cavolo nero (stems removed if large), sliced
  • 2 tbsp tomato paste
  • 4 cups chicken stock
  • 400g can cannellini beans
  • 2 tbsp pesto

Method

Cook bacon in a frying pan over medium heat until crisp. Add onion, celery and carrots and cook, stirring occasionally, until onion is soft. Transfer to a saucepan and add cavolo nero, tomato paste and stock and bring to the boil. Reduce heat and simmer for 15-20 minutes until cavolo nero is tender.

Add rinsed, drained cannellini beans and cook until heated through. Remove half a cup of beans and vegetables with a slotted spoon and puree in a blender then return to the saucepan and stir over low heat. Serve with a swirl of pesto on top.

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  • Cuisine - Italian
  • Course - Main-course

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