A hearty cavolo nero, beans and pasta soup

cavolo nero, beans and pasta soup

cavolo nero, beans and pasta soup

Winter is coming so let’s bring back the wholesome soups on the menu. I had bought a bag of cavolo nero recently and didn’t know what to do with it so decided to  put it in a soup. Apparently it is very good for you: full of vitamins and antioxidant properties. The soup lasted me for DAYS but it was very nice reheated. You can do it with the addition of the pancetta or without it, if you are vegetarian. Simple but tasty and filling. Just what the doctor ordered on a cold, autumn night.


  • 2 medium onions
  • 1 carrot
  • 1 stick of celery
  • 1 leek
  • 1 clove of garlic
  • 3 chopped ripe tomatoes (or use a tin of chopped tomatoes)
  • 200 gr. cavolo nero shredded (only use the leaves)
  • 2 x 400 gr. tins cannellini beans
  • 50 gr. pancetta cubetti
  • 150 gr. maccheroni type of pasta (ditalini in Italy)
  • a sprig of rosemary
  • olive oil
  • 1 lt. vegetable stock (approx.). Add more water if necessary.


Finely chop all the vegetables, minus the tomatoes and the cavolo nero, in a food processor. Heat some olive oil in a large pan (I used my trusted Le Creuset pot) then add the chopped veggies and sweat for about 5 minutes. When soft add the tomatoes and the pancetta (if you wish). Cook it for another few minutes then add the vegetable stock, the rosemary, the cavolo nero and the beans. Cook for 25-30 minutes then add the pasta and cook for another 12-14 minutes (check the pasta cooking time). Drizzle some olive oil on the top and serve with dashings of parmesan.

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