Mediterranean Soup with Cavolo Nero
PREP: 10 Minutes
COOK: 15 Minutes
Skill Level: Easy
Nutrition Info (Per Serving)
212 kcal Energy
11g (of which Sugar)
1g (of which Saturated Fat)
- 1 tbsp olive oil
- 1 onion, chopped
- 1 red pepper, diced
- 1 litre chicken stock or vegetable stock
- 400g tin chopped tomatoes
- 410g tin cannellini beans, drained and washed
- 200g cavolo nero, shredded
- Heat the oil in a large saucepan and fry the onion and pepper for 4-5 minutes.
- Add the remaining ingredients and season.
- Bring to the boil, simmer covered for 6-8 minutes
- Serve with warm crusty bread.