Italian Nduja and Borlotti Bean Soup
Ingredients
- 150 g nduja sausage
- 800 g borlotti beans
- 200 g cavolo nero
- 3 garlic cloves
- 400 g plum tomatoes
- 800 ml vegetable stock
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 530 kcal
- Protein
- 23.6 g
- Carbohydrate
- 37.4 g
- of which sugars
- 5.7 g
- Fat
- 28.2 g
- of which saturates
- 7.4 g
- Fibre
- 15.2 g
- Salt
- 3.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan over a medium heat. Add the nduja and crush it into the pan, frying for 3 minutes until the oils run out and it sizzles.
- 2
Crush the garlic and add to the pan, cooking for 1 minute. Add the plum tomatoes and cook for 5 minutes, breaking them up.
- 3
Pour in the stock, drain and add the borlotti beans, and bring to a simmer.
- 4
Shred the cavolo nero and stir into the soup. Simmer for 12 minutes until the greens are tender.
- 5
Blend a ladleful of the soup and stir back in for a thicker consistency. Season and serve drizzled with extra olive oil.
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