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

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

Zuppa di Cavolo Nero e Fagioli is a hearty, rustic soup rooted in the culinary traditions of Tuscany. Known for its robust flavors and comforting warmth, this dish embodies the simplicity of Italian cuisine. From my own personal experience, or based on my overall experience, this soup is not only nourishing but also incredibly versatile. It’s perfect for cold evenings or as a starter for an Italian-inspired feast. Let me show you how I make this classic Tuscan soup, step-by-step.

Notes on What to Expect When Making Zuppa di Cavolo Nero e Fagioli:

1. Simplicity and Speed:
   This soup is straightforward to prepare, with minimal cooking techniques required. Chopping the vegetables and kale is the most time-consuming step, but it’s manageable for cooks of all skill levels.
2. Aromatic Kitchen:
   As the vegetables sauté and the soup simmers, your kitchen will be filled with the comforting, earthy aroma of rosemary, garlic, and cavolo nero—classic Tuscan fragrances that set the mood for a cozy meal.
3. Adaptability:
   The recipe is forgiving, meaning you can easily adjust the consistency and flavor to your liking. Whether you prefer a brothy soup or a slightly creamy texture, it’s easy to customize.
4. Rustic Charm:
   This dish has a wholesome, hearty feel with its chunky vegetables and tender kale. It’s not overly refined but delivers rich, satisfying flavors.
5. Balanced Flavors:
   The slightly bitter notes of cavolo nero balance beautifully with the creamy cannellini beans and the sweetness of carrots and onions. The rosemary adds a subtle herbal touch without being overpowering.
6. Time for Flavors to Develop:
   Allowing the soup to stand for a few minutes after cooking lets the flavors meld further, creating a harmonious and deeper taste.
7. A Crowd-Pleaser:
   This soup is rustic enough for a casual family dinner yet elegant enough for entertaining when served with crusty bread and a drizzle of good-quality olive oil.

Enjoy the process, and let the simplicity of the ingredients shine.😊

Recipe Details:

• Cuisine: Italian (Tuscan)
• Course: Soup
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Time to Stand: 5 minutes
• Total Time: 1 hour 5 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: ~250 per serving
• Cost of Ingredients: Moderate

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)
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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
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Method:

Step 1: Sauté the Aromatics

1. Heat olive oil in a large soup pot over medium heat.
2. 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

1. Stir in the rosemary and bay leaf. Cook for 1 minute to release their aromas.
2. Add the chopped cavolo nero, cooking for 2-3 minutes until slightly wilted.

Step 3: Add the Beans and Broth

1. Add the cannellini beans, broth, and water to the pot.
2. If using, add the diced potato for added creaminess.
3. Season with salt and pepper, stirring to combine.

Step 4: Simmer the Soup

1. Bring the soup to a gentle boil, then reduce the heat to low.
2. 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

1. Taste the soup and adjust seasoning with salt and pepper if needed.
2. 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).
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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.

Nutritional Information (Per Serving):

• Calories: ~250
• Protein: 9g
• Fat: 9g
• Carbohydrates: 35g
• Fiber: 9g

Tips:

• Tear the kale leaves into bite-sized pieces for easy eating.
• Toast the bread and rub it with a garlic clove for an authentic Tuscan touch.
• For meal prep, this soup stores well in the fridge for up to 3 days or in the freezer for up to a month.

Closing

I hope this guide has made preparing Zuppa di Cavolo Nero e Fagioli seem a little less daunting! Have you tried making it before? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so don’t hesitate to leave your honest thoughts. 😊