This is a tasty and super healthy vegetable soup taken from The Silver Spoon cookbook. I've never seen cavolo nero for sale around my area, so I've substituted regular kale. And instead of the cannellini (white) beans, I've used some of my homegrown borlotti.
It is even better the second day after the flavours have had time to mingle.
And here are the directions, straight from the cookbook. Instead of drizzling olive oil over the soup, try truffle oil if you have any handy! Mmm ...
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