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

easyTime:30 mins - 1 hourServes:4-6

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.

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

Step1
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.
Step2
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.
Step3
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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