Cavolonero Soup with Borlotti Beans

Warming, filling, utterly delicious seasonal soup. Anything that tastes this good shouldn't be good for you...but it is!

Ingredients

• RYVITA^® Dark Rye Crispbread
• 500g Cavolonero (Black cabbage) shredded
• 1 large carrot, peeled and diced
• 2 medium onions
• 2 cloves of garlic
• 1 medium potato, peeled and diced
• 1.5 litres chicken (or vegetable) stock
• 1 tin of Borlotti beans (optional)

Method

Finely chop the onion and garlic then sweat down in a pan with olive oil Add the peeled and diced carrot and potato then sweat down for 2 mins more Add chicken or vegetable stock Bring to the boil and simmer for 10 minutes Add shredded cavolonero, simmer for another 10 minutes Add the tinned beans and warm thru. NB: If using dried beans instead of tinned, soak overnight as usual and cook according to instructions before adding to the soup.