Cream of Black Cabbage and Beans

Name: Cream of Black Cabbage and Beans
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Italian kale (cavolo nero) (already cleaned) 4 ½ cups; Precooked Cannellini beans (drained weight) ¾ cup; Onions 1 cup; Garlic 1 clove; Dried chili pepper 1; Vegetable broth 2.1 cups; Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Black pepper to taste; Fresh liquid cream ¾ cup; Pecorino cheese 3.5 oz; Black pepper to taste; Bread 4.6 oz; Garlic 2 cloves; Rosemary to taste; Extra virgin olive oil to taste; Fine salt to taste

it es fr de br

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Craving a taste of Tuscany? The black kale and bean velouté is your go-to. It’s a really really awesome twist on the classic zuppa di cavolo nero. Cavolo nero—or black cabbage—has this deep and kinda earthy flavor. Plus, the beans? Super silky. This combo’s perfect when it’s chilly and you want something hearty but, you know, not too heavy.

And look, what really elevates this black kale and bean soup is the white pecorino cheese fondue. And as it melts, it turns into this creamy, rich goodness. Seriously good. It's not just any black kale and bean recipe. It's got that mix of traditional comfort with a touch of modern flair. Picture this: cold evening, crunchy bread crostini soaking in the black kale and bean velouté. That velvety soup and crispy bread? So, so satisfying. For sure.

Some folks in Tuscany, they love adding a splash of extra-virgin olive oil—really adds richness. And, here's the thing, the moist beans and tender greens make this dish pop. If you're digging healthy soup recipes or need a vegetarian option with a bit of flair, this is it. Simple, yet it stands out—thanks to the pecorino fondue and crostini.

Whether you’re sharing with friends or just treating yourself, this black kale and bean soup is way way more than just soup. It’s a genuine taste of Tuscany. Like, it’s comforting and nourishing and captures the essence of Italian cuisine. You gotta try it. Pretty simple.

INGREDIENTS

For the Soup: Italian kale (cavolo nero) 4 ½ cups (300 g) - (already cleaned); Precooked Cannellini beans ¾ cup (200 g) - (drained weight); Onions 1 cup (140 g); Garlic 1 clove; Dried chili pepper 1; Vegetable broth 2.1 cups (500 g); Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Black pepper to taste

For the Pecorino Fondue: Fresh liquid cream ¾ cup (200 g); Pecorino cheese 3.5 oz (100 g); Black pepper to taste

For the Croutons: Bread 4.6 oz (130 g); Garlic 2 cloves; Rosemary to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Cream of Black Cabbage and Beans

To make the cream of black cabbage and beans, first prepare the Vegetable broth and keep it warm. Clean the black cabbage and cut 300 g of leaves into strips 1. Peel and thinly slice the onion 2, then do the same with the garlic and chili 3.

In a large pot, heat the oil with the garlic, chili, and onion 4 and let them sauté for about 5 minutes 5. When the onion has softened, add the black cabbage 6 and cook for another 5 minutes over medium heat, stirring often.

Now add the pre-cooked cannellini beans, keeping some aside for plating 7. Stir well 8, add salt and pepper 9.

Cover with the hot vegetable broth 10 and bring to a boil, then lower the heat, cover with the lid 11, and cook for about 15-20 minutes. Meanwhile, prepare the fondue: pour the cream into a small saucepan 12 and heat it over low heat.

Once hot, turn off the heat and add the grated pecorino cheese 13. Mix well with a whisk to completely dissolve the cheese 14 and achieve a smooth and creamy consistency 15.

Move on to the croutons: cut the bread into cubes 16. In a pan, flavor a drizzle of oil with garlic cloves 17, then add the bread cubes 18.

Season with salt 19 and chopped rosemary 20 and toast them over medium heat until golden and crispy 21.

After the soup's cooking time, blend with an immersion blender 22 to achieve a smooth and creamy consistency 23. If it turns out too thick, you can thin it with a bit of broth; otherwise, you can keep it on the heat to slightly reduce it. Plate the cream and garnish with the reserved beans, which you have seasoned with a drizzle of oil 34.