This is such a lovely hearty soup, that almost verges on being a vegetable stew. We eat this most weeks throughout the year. It warms you up in the winter, and is somehow refreshing in the summer months. You can add some croutons if you like, which gives a lovely crunch.
Olive oil, for frying
1 Large onion, chopped
1 Large carrot diced small
2 Sticks celery, diced small
2 garlic cloves, crushed
1 Tin of cannellini beans
1 x 400g can of good quality chopped tomatoes
Good pinch of sugar
4 Leaves of Cavolo Nero cut into thick shreds
Good handful of Parmesan Cheese
400ml of Vegetable stock
Pinch of dried chilli flakes
Salt and pepper
Fry off the onion, carrot and celery for 5 minutes gently in a little olive oil. Then add the garlic cloves, tomatoes and simmer for a further five minutes. Then add a generous pinch of sugar (this helps to stop the tomatoes tasting too sharp) then add the chilli flakes, cannellini beans, parmesan, cavolo nero, vegetable stock, plus seasoning of salt and pepper. If I have a rind of parmesan then I will add that too, making sure that I remove it before serving. Gently cook for around 20 minutes or so with a lid, until the carrot is tender. If you need more stock then just add it. Taste for seasoning. Then serve.