I previously spoke about the amazing health benefits of beans in my feijoada recipe; feel free to check it out! The health benefits, the recipe, or both 🙂
Since then I’ve incorporated black beans and kidney beans in my recipes. I think it’s time for butter beans. I’m aware though that people have mixed feelings about butter beans. Feel free to adapt to your liking with any other type of bean. Nutritional powerhouse beans – tick. Let us look at the next key ingredient: Kale!

Kale is amongst the most nutrient-dense foods per calorie on the planet! Hence, I always keep some type of kale in my fridge. It is loaded with Vitamin K, A and C, bursting with antioxidants, and a great source of sulforaphane.
I decided to give the original recipe a little twist, and prepare the soup with ‘Cavolo Nero’, black cabbage.

Finding a recipe that contains both beans and kale, seem like a winner! My soup is simmering on the stove, spreading a wonderful aroma. I don’t want to keep you from experiencing the same joy!

Ingredients

• A few splashes of olive oil
• 1 large onion, finely chopped
• 1 potato, finely diced (peel if you want, else, scrub it well)
• 1 carrot, finely diced (peel if you want, else, scrub it well)
• 3 cloves of garlic, finely chopped
• ½ red chilli, finely chopped (more or less, to taste)
• 1 sprig of rosemary, finely chopped
• A pinch of ground cinnamon
• The juice and zest of 1 orange
• 1 litre vegetable stock
• 2 x 400g tins of butter beans, drained and rinsed
• 4 large handfuls of cavolo nero, finely chopped (I prefer to to chop it with the stem, but you can remove it if you like)
• A large handful of almonds, chopped
• A pinch of chilli powder
• A drizzle of agave nectar

Preparation

1. Heat oil in a large saucepan.
2. Once hot, add the diced onion, potato and carrot. Cook over a low heat until the onions are glossy and tender.
3. Stir in the garlic, chilli, rosemary, cinnamon and orange juice and zest. Cook until the orange juice reduces to a sticky glaze.
4. Add half the stock and the beans. Let it gently bubble until the potatoes and carrots are tender.
5. Add the Cavolo Nero and mix. Cook for a moment, until it is a lush bright green.
6. Whizz the soup with a blender or in a food processor until smooth, or serve chunky, adding stock as needed to reach the desired consistency.
7. Season to taste. Add more orange or chilli if needed.
8. Fry the chopped nuts in a little olive oil over a medium heat until just golden. Add a pinch of salt, a hint of chilli powder and a trickle of agave nectar, just enough to coat.
9. Once the agave nectar has formed a sticky glaze, remove from the pan. Scatter nuts over each bowl of soup.

Enjoy this wintery soup and get warm and cosy!

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