18/09/2026
Cannellini Bean and Cavolo Nero Soup 🇮🇹 🥣
The soup your family will be asking for again and again
Hearty, warming and full of authentic Italian flavour. Rich tomato broth, creamy cannellini beans, seasonal vegetables and crispy bread come together to create a soup that feels like a comforting hug from Italy.
You need this in your life. 🍅
Ingredients:
1 onion, diced
2 carrots, diced
2 celery sticks, diced
2–3 garlic cloves, finely chopped, plus 1 clove for the bread
Extra virgin olive oil
Salt
1 tbsp tomato purée
2 bay leaves
1 tin Cirio Pelati Peeled Plum Tomatoes
1 litre chicken stock
Fresh basil
Fresh rosemary
2 tins Cirio Cannellini Beans, drained and rinsed
Cavolo nero, roughly chopped
Stale crusty bread, sliced
Method:
Add the diced onion to a large pan, followed by a generous drizzle of olive oil. Add the celery and carrots, season with salt and gently cook until softened.
Add the tomato purée, garlic and bay leaves and cook for another minute.
Add the Cirio Pelati and gently break up the whole peeled tomatoes with a wooden spoon.
Pour in 1 litre of chicken stock, then add the fresh basil and rosemary.
Crush one full tin of Cirio Cannellini Beans with a fork, then add to the soup along with the cavolo nero.
Add the second tin of Cirio Cannellini Beans whole, then simmer until the cavolo nero is tender and the soup has thickened.
Toss the slices of crusty bread in olive oil and bake until golden and crisp. While still warm, rub each slice with a cut garlic clove.
Place the garlicky toasted bread in the bottom of each bowl, then ladle over the top and serve.
