Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Soften onion, carrot and celery in olive oil. Add sliced garlic cloves, rosemary and tomato paste and cook 1 minute.
- Add the cooked cannellini beans and vegetable broth. Simmer 20 minutes.
- Mash a ladle of beans in the pot to thicken. Stir in shredded kale until wilted.
- Season with salt and black pepper.
- Serve with a generous pour of olive oil.
Shopping tip
Jarred feijão branco already cooked is the Tuesday buy. Cavolo nero is seasonal; Portuguese couve or kale stands in. Stale bread can go in the bowl if you want it closer to ribollita.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.