Pinto Bean Soup Recipe
This tasty Pinto Bean Soup is a perfect warming dish on a gloomy day. The organic pinto beans in this recipe make it protein rich which keeps you feeling full. If you are new to cavalo nero, this a great time to try it, it is a full bodied leaf and densely nutritious.Serve this soup with crusty sourdough bread, for a perfect lunch break.
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Ingredients
- 1 tbsp organic extra virgin olive oil
- 1 medium onion finely chopped
- 2 celery stalks finely chopped
- 1 medium leek finely chopped
- 2 garlic gloves finely chopped
- 1 bay leaf
- 1 rosemary stalk
- 2 medium tomatoes roughly chopped
- 250 g potato
- 250 g organic pinto beans
- 200 g cavolo nero
- 1 litre organic vegetable stock
- Natural Sea Salt Crystals
Instructions
- In a large saucepan, fry the onion, celery and leek in olive oil on a medium heat for 10 minutes.
- Add the garlic, rosemary and bay leaf and cook for a further 10 minutes.
- Peel the potatoes and cut into approximately 2cm cubes.
- Add the potato and tomatoes to the pan with the vegetable stock and simmer for 25 minutes.
- Remove a quarter of the soup from the saucepan and mash until smooth, return to the pan to thicken the soup.
- Strip the stalks from the cavolo nero and roughly chop. Add to the soup and cook for a further 5 minutes or until the cavolo nero is tender.
Comments & Ratings
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This is a great, filling soup. I loved the pinto beans and I doubled the recipe, so I’ve frozen some for next week!