Best 2 White Beans And Cavolo Nero Recipes
White beans and cavolo nero, also known as Tuscan kale, is a delicious and nutritious combination that has been enjoyed for centuries in Italian cuisine. This hearty dish is packed with flavor and can be prepared in a variety of ways, making it a versatile addition to any meal. Whether you prefer a simple sautéed dish or a more complex stew, there are endless possibilities to explore when cooking white beans and cavolo nero.
Check out the recipes below so you can choose the best recipe for yourself!
ZUPPA DI CAVOLO NERO, CANNELLINI, E SALSICCE: KALE, WHITE BEAN, AND SAUSAGE SOUP
Provided by Frances Mayes
Categories Soup/Stew Bean Leafy Green Vegetable Sauté Dinner Lunch Meat Sausage Kale Legume Fall Winter Simmer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 12 to 14
Number Of Ingredients 9
Steps:
- Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
- Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.
CAVOLO NERO AND CANNELLINI BEAN SOUP
Asolid Tuscan-style soupincludes an Italian variety of kale, cavolo nero, that has crinkly leavesand a near-spicy bite (look for the greenat farmers' markets or gourmet groceries);the dish gets significant protein fromcannellini beans.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add kale; cook until just tender, 3 to 5 minutes. Drain, reserving 1/4 cup cooking liquid. Plunge kale into ice bath. Drain.
- Heat oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, chile, and fennel seeds; cook, stirring occasionally, 2 minutes.
- Stir in stock, beans, and tomato. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until beans are tender, 30 to 40 minutes.
- Add kale and reserved cooking liquid. Season with salt and pepper. Cook, stirring, until kale is tender, about 5 minutes. Divide bread and soup among 4 bowls.
Nutrition Facts : Calories 290 g, Cholesterol 7 g, Fat 7 g, Fiber 4 g, Protein 13 g, Sodium 687 g
Tips:
- For the best flavor, use fresh cavolo nero. If you can't find it, you can substitute kale or spinach.
- Use a good quality olive oil. This will make a big difference in the flavor of the dish.
- Don't be afraid to add more garlic or chili flakes if you like it spicy.
- Serve the dish immediately with crusty bread or rice, or store it in the fridge for up to 3 days.
Conclusion:
This simple yet flavorful dish is a great way to enjoy the health benefits of white beans and cavolo nero. It's also a great way to use up leftover beans. The combination of white beans, cavolo nero, and garlic is a classic Italian combination that is sure to please everyone at the table. So next time you're looking for a quick and easy vegetarian meal, give this white beans and cavolo nero recipe a try.
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