Name: Lemony cavolo nero & butter bean broth
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 carrots; 1 onion; 2 garlic cloves; 1 tbsp olive oil; 2 woody herb sprigs (such as thyme or rosemary); 1 bay leaf; 1 tbsp tomato purée (or sundried tomato purée); 1 litre vegetable stock; 1-2 tsp harissa (optional); 200g cavolo nero; 2 x 400g cans butter beans; 1-2 lemons juiced, to taste; extra virgin olive oil for drizzling (optional)

Lemony cavolo nero & butter bean broth

Rustle up this comforting broth in the winter months. With lemony cavolo nero, carrots and butter beans, it's healthy, fibre-rich and low in calories and fat

35 min total 15 min prep 20 min cook 4 203 cal

Instructions

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1 Finely chop the carrots, onion and garlic. Heat the oil in a large saucepan and fry the onion and carrot with a pinch of salt for 6-8 mins until soft. Stir in the garlic and herbs, cook for a minute, then stir in the tomato purée and cook until darkened in colour. Pour in the stock and bring to a simmer. Stir in the harissa, if using.
2 Roughly chop the cavolo nero, discarding any thick stalks. Tip into the broth with the drained butter beans and simmer for 6-8 mins until the greens are tender. Season well.
3 Squeeze in the juice of 1 lemon, taste and add more, if you like – it should be bright and flavourful. Remove the herb sprigs. Once cool, will keep frozen for up to three months. Defrost thoroughly before reheating until piping hot. Ladle into bowls and drizzle with extra virgin olive oil to serve, if you have it.