Butter Bean, Bacon and Cavolo Nero Soup
As the sun sets earlier and the evenings grow crisp, there’s a simple pleasure in cradling a warm bowl of soup. This one delivers all the cosy comfort of a Tuscan ribollita but with a streamlined approach—fewer veggies, more focus on flavour. The secret weapon? Using high-quality jarred butter beans. If you can spare a few extra pounds, Bold Bean Co is a winner for its creamy texture and pure, clean taste. They truly make all the difference.
The slow simmer of a parmesan rind is also key, adding layers of deep umami and turning this simple soup into something greater than the sum of its parts. To top it all off, crunchy garlic and rosemary sourdough croutons offer a welcome contrast to the brothy base.
I love the simplicity of this soup. It’s the kind you make when you want something hearty but unfussy—just a few pantry staples elevated into something memorable.
TIP: Add the cavolo nero towards the end of cooking to keep it vibrant and tender without losing its texture.
SWAP OUT: Try swapping the bacon for crumbled Italian sausages or chorizo for a heartier, spicier twist.
SERVE WITH: A drizzle of good-quality olive oil and a sprinkle of freshly grated Parmesan, or even a dollop of pesto for an herby kick. Don't forget extra croutons, bacon, and fresh parsley.
SERVES: 4
I N G R E D I E N T S
For the croutons:
4 slices of stale sourdough bread, cut into cubes
2-3 tbsps olive oil
2 garlic cloves, crushed
1 tsp fresh rosemary, finely chopped
A pinch of sea salt
Freshly ground black pepper, to taste (optional)
For the soup:
2 tbsp olive oil
100g bacon lardons/pancetta
1 large onion, diced
3 garlic cloves, crushed
1/2 red chilli, finely chopped
1 tsp cumin
1.5 l of chicken stock
1 parmesan rind
1 sprig of fresh rosemary
1 x 400g jar of butter beans (Bold Bean Co weighs at 570g)
200g cavolo nero, sliced into thick ribbons
Zest of 1 lemon
Splash of red wine vinegar
Salt and pepper
A small handful chopped parsley, plus more to serve.
M E T H O D
T H E C R O U T O N S:
Preheat your oven to 180°C /200°C fan.
Toss the sourdough cubes with the olive oil, garlic, rosemary, salt, and pepper. Spread them on a baking sheet and bake for 10-15 minutes or until golden and crispy, tossing halfway through.
Set aside.
T H E S O U P:
In a large, heavy-bottomed pot, heat 1-2 tablespoons of olive oil over medium heat.
Add the bacon lardons/pancetta and cook until crispy, about 5-6 minutes. Remove and set aside, leaving the fat in the pot.
In the same pot, add the chopped onion and sauté for 5 minutes until softened and translucent.
Add the garlic and chilli and cook for another 1-2 minutes until fragrant.
Sprinkle in the cumin and toast for 30 seconds to 1 minute, stirring frequently until aromatic.
Add 1.5 litres of chicken stock to the pot and stir in the parmesan rind and rosemary. Bring the mixture to a gentle simmer, stirring occasionally.
While simmering, cut the cavolo nero, cutting off the woody stems. Drain the butter beans, even though the stock in the Bold Bean Co jars are so good that I reserved some for the mixture!
Add the butter beans and the cavolo nero to the pot. Simmer for 10-15 minutes, stirring every once in a while, until the greens are tender and the flavours meld together.
Once the soup has simmered, remove the rind. Be sure to scrape off any softened cheese and stir it back into the soup for added flavour.
Return the cooked bacon back to the pot. Stir in the zest of 1 lemon and add a splash of vinegar for some brightness.
Ladle the soup into bowls and top with a generous topping of fresh parsley, croutons, salt, and pepper.
