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White bean, cavolo nero and parmesan soup

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If you want more substance add some small pasta towards the end of the cooking time.
If you want more substance add some small pasta towards the end of the cooking time.William Meppem

Cooler weather calls for warming soups, and a perennial combination is that of white beans, cavolo nero and parmesan. I use the rind from a wedge of parmigiano reggiano in the broth, which adds great depth of flavour – I usually keep a stash of them in the freezer. I like the sturdiness of cavolo nero here, but green or savoy cabbage or silverbeet would be lovely, too.

For a more substantial soup, some small pasta like ditalini could be added in the final 10 minutes of cooking: about 100g would be sufficient. The finishing touches of extra virgin olive oil and grated parmigiano reggiano are essential to round off this simple soup.

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Ingredients

  • 3 tbsp extra virgin olive oil, plus extra to serve

  • 1 onion, diced

  • 1 celery stalk, diced

  • 1 carrot, diced

  • 2 flat-leaf parsley stalks, leaves roughly chopped, stalks reserved

  • 1 fresh bay leaf

  • pinch chilli flakes

  • 4 garlic cloves, roughly chopped

  • 1.5 litres of vegetable or light chicken stock

  • 1 parmigiano reggiano rind

  • 250g cavolo nero leaves (about 1 bunch)

  • 2 x 400g cans cannellini beans, drained and rinsed

  • salt and pepper

  • grated parmigiano reggiano, to serve

Method

  1. Step 1

    Warm the olive oil in a large saucepan over a low-medium heat and add the vegetables along with the parsley stalks, bay leaf, chilli flakes and a pinch of salt. Cook for 10-12 minutes or until softened and beginning to colour. Add the garlic and continue to cook for 1-2 minutes, or until fragrant.

  2. Step 2

    Pour in the stock and add the parmigiano reggiano rind. Increase the heat to medium-high and bring to a simmer, then reduce the heat to low and gently simmer for 25-30 minutes or until slightly reduced and the vegetables are cooked through.

  3. Step 3

    Add the cavolo nero leaves and cook for a further 10 minutes. Add the beans and parsley leaves and cook for a further 4-5 minutes. Remove the parsley stalks, cheese rind and bay leaf. Check for seasoning and serve with plenty of grated parmigiano reggiano and an extra drizzle of olive oil.

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Julia Busuttil NishimuraJulia Busuttil Nishimura is a Melbourne-based cookbook author, Good Weekend columnist and host of Good Food Kitchen.

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