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 way to try it, it is a full bodied leaf and densely nutritious.

Serve this soup with crusty sourdough bread, for a perfect lunch break.

5 from 1 vote

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Prep Time 15

Cook Time 1

Total Time 1 15

Course dinner, Lunch, Side Dish, Soup

Cuisine world

Keyword Pinto Bean Soup

Diet Naturally Gluten Free, Vegan, Vegetarian

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

Organic Ground Pepper

Instructions

Soak the beans for 8-12 hours (overnight).
Simmer the beans for 1 hr and then set aside.
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, tomatoes and pinto beans 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.