Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Cavolo nero polenta soup
Serves 3-4 Starters and mains
Ingredients
- 3tbsp olive oil, plus more to serve
- 1 onion, finely diced
- 1 carrot, peeled and finely diced
- 1 celery stick, finely diced
- 6 sage leaves, finely chopped, or 2 good rosemary sprigs, leaves picked and finely chopped
- 3 garlic cloves, finely chopped
- 500g cavolo nero, tough middle stalks discarded, leaves sliced into ribbons
- 1 litre hot chicken or vegetable stock or water
- 80g fine polenta
- 1 x 400g can borlotti or cannellini beans, drained and rinsed
- Juice 1⁄2 lemon, or to taste
- Italian hard cheese, grated, to serve
Method
Heat the oil in a heavy-based saucepan over a medium heat. Add the onion, carrot and celery and cook for 10 minutes, until the onion is soft and translucent.
Add the herbs and garlic and cook for a further 2 minutes, until fragrant. Add the cavolo nero and cook for 8-10 minutes, until the leaves are well wilted and reduced in size. Add the stock or water and season to taste with salt and plenty of freshly ground black pepper, then gently simmer for 15 minutes, until the cavolo nero is completely tender. Finally, add the polenta in a thin, steady stream, stirring all the time so it mixes in well among the cavolo nero and other vegetables.
Reduce the heat slightly to medium-low and simmer until the polenta is fully cooked out (around another 15-20 minutes). Add a little more liquid if the soup gets too thick during this time. Around 2 minutes towards the end of the cooking time, add the beans to warm through. Simmer until the flavours are melded and the soup tastes good. Check the seasoning, adding more salt and pepper as necessary, and the lemon juice to taste.
Serve in warmed bowls with plenty of Italian hard cheese grated over the top and finish with a good slug of olive oil.
Advertisement