Tuscan Bean Soup


  • 800g cans tomatoes with herbs (chopped)

  • 400g can cannellini beans

  • 240g cavolo nero leaves

  • salt and ground black pepper

  • 60ml extra virgin olive oil (to serve)


  1. Pour the tomatoes into a large pan. Add in one can of cold water. Bring to boil and season with salt and pepper. Reduce the heat to a simmer.

  2. Roughly chopped the cavolo nero leaves and add in to the pan.

  3. Partially cover the pan and gently simmer for 15 minutes, or until the cabbage is tender.

  4. Drain and rinse the cannellini beans, add to the pan and warm through for a few minutes.

  5. Season with salt and black pepper.

  6. Ladle the soup into bowls and drizzle each one the with a little olive oil and serve.

More Soup Recipes