Italian Style Butternut and Cavolo Nero Soup

Serves 3-4

Cavolo Nero is the ‘dark’ or ‘black’ kale of the family but carries a slightly sweeter taste - which is great if you struggle with the bitter taste of kale.  With Tuscan heritage it is best enjoyed in soup, risotto and pasta dishes.  

Ingredients:

• 2 small onions, diced 

• 8 celery stalks, sliced thinly

• 1 red pepper, diced into thin long pieces

• 1/4 cup Butternut Squash, cut into 1-2cm cubes

• 3 garlic cloves, sliced thinly

• 2 tbsp dried rosemary

• 500ml vegetable stock or bone broth

• 400g tinned chopped tomato (or use fresh equivalent)

• 1 tbsp tomato puree

• 75g dried brown rice/lentil pasta, broken up a little before cooking

• 400g can pinto beans

• 200g cavolo nero, stems removed

• 1 tbsp apple cider vinegar

Instructions:

1. Heat a little olive oil in a saucepan over a medium heat and add the squash cubes, onion, celery, and pepper. Cook for 5-10 minutes until starting to soften and add the rosemary and garlic. Fry for a further 2 minutes. 

2. Add the stock, tinned tomatoes, beans, tomato puree and smashed pasta pieces.  Bring to a boil and simmer for 15 minutes until the vegetables and pasta are well cooked.

3. Stir in the cavolo nero, apple cider vinegar, and season with sea salt and black pepper. Cook for a further 2 minutes before serving.