Go Back
Zuppa di Cavolo Nero e Fagioli (Tuscan Black Kale and Bean Soup)

Zuppa di Cavolo Nero e Fagioli

Print Recipe Pin Recipe
Course Soup
Cuisine Italian

Equipment

  • Equipment Needed
  • Large soup pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Blender or immersion blender (optional for creamy variation)

Ingredients
  

  • Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 bunch of cavolo nero Tuscan kale, stems removed, leaves chopped
  • 1 can 400g cannellini beans, rinsed and drained
  • 4 cups vegetable or chicken broth
  • 1 cup water adjust as needed
  • 1 medium potato peeled and diced (optional for added creaminess)
  • 1 teaspoon fresh rosemary finely chopped
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Parmesan cheese grated (optional, for garnish)
  • Rustic Italian bread for serving

Instructions
 

  • Method:
  • Step 1: Sauté the Aromatics
  • Heat olive oil in a large soup pot over medium heat.
  • Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
  • Step 2: Build the Flavor Base
  • Stir in the rosemary and bay leaf. Cook for 1 minute to release their aromas.
  • Add the chopped cavolo nero, cooking for 2-3 minutes until slightly wilted.
  • Step 3: Add the Beans and Broth
  • Add the cannellini beans, broth, and water to the pot.
  • If using, add the diced potato for added creaminess.
  • Season with salt and pepper, stirring to combine.
  • Step 4: Simmer the Soup
  • Bring the soup to a gentle boil, then reduce the heat to low.
  • Cover and simmer for 30 minutes, stirring occasionally.
  • Step 5: Adjust the Texture
  • For a chunky soup: Serve as is.
  • For a creamy variation: Remove about 1 cup of soup, blend until smooth, and stir it back into the pot.
  • Step 6: Final Touches
  • Taste the soup and adjust seasoning with salt and pepper if needed.
  • Let the soup stand for 5 minutes to meld flavors.
  • Variations:
  • Vegetarian/Vegan: Use vegetable broth and skip the Parmesan garnish.
  • Gluten-Free: Serve without bread or use gluten-free bread.
  • Extra Protein: Add cooked sausage or diced pancetta during the sautéing stage.
  • Creamier Texture: Blend more of the soup or add a splash of heavy cream (or coconut cream for dairy-free).
    Zuppa di Cavolo Nero e Fagioli (Tuscan Black Kale and Bean Soup)

Notes

Notes on What to Expect:
This soup is hearty and filling, with a rich flavor from the cavolo nero and a creamy texture from the beans. The subtle hint of rosemary enhances the rustic character, while the potato adds a velvety smoothness if included. Expect a dish that feels like a warm hug on a cold day.
Keyword Zuppa, Zuppa di Cavolo, Zuppa di Cavolo Nero e Fagioli