Tuscan Borlotti Bean and Cavolo Nero Soup: A Hearty Italian Classic

This soul-warming Tuscan soup, represents the essence of Italian peasant cooking – simple, nutritious, and incredibly flavorful. Dating back generations in the rolling hills of Tuscany, this dish exemplifies the region’s commitment to seasonal, plant-based cooking. I’ve fine-tuned this recipe to capture the authentic flavors while ensuring it’s accessible to home cooks everywhere.

Prep Time, Cooking Time, and Servings

• Preparation Time: 20 minutes (plus 8 hours soaking time)
• Cooking Time: 50 minutes
• Total Time: 1 hour 10 minutes (plus soaking time)
• Servings: 5 generous portions

Equipment Needed

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Colander
• Wooden spoon

Ingredients

For the Base

• 2¼ cups (400g) dried borlotti beans
• 14 oz (400g) cavolo nero (Tuscan kale)
• 1 large carrot (about 120g)
• 3.5 oz (100g) leeks
• 1 large garlic clove
• 3 tablespoons extra virgin olive oil, plus extra for serving
• 2 teaspoons sea salt, or to taste
• Fresh ground black pepper

Optional Aromatics

• 2 fresh bay leaves
• 2 sprigs fresh rosemary
• 1 small piece Parmesan rind

Detailed Instructions

Bean Preparation

1. Place the dried borlotti beans in a large bowl and cover with cold water by at least 2 inches (5cm). Let soak for 8 hours or overnight.
2. After soaking, drain and rinse the beans thoroughly. Check for and remove any damaged beans or debris.

Vegetable Preparation

1. Wash the cavolo nero thoroughly. Remove the tough central stem and chop the leaves into roughly 1-inch (2.5cm) pieces.
2. Peel and finely dice the carrot into small, uniform pieces (about ¼ inch/6mm).
3. Clean the leek thoroughly, removing any grit between the layers. Slice the white and light green parts finely.
4. Peel and finely mince the garlic clove.

Cooking the Soup

1. In a large, heavy-bottomed pot, heat 3 tablespoons of extra virgin olive oil over medium heat.
2. Add the diced leeks, carrots, and garlic. Sauté gently for 5-7 minutes until the vegetables are softened but not browned, stirring occasionally.
3. Add the drained borlotti beans and stir to coat with the oil and vegetables.
4. Pour in enough cold water to cover the beans by about 2 inches (5cm), approximately 6-7 cups (1.5-1.7 liters).
5. If using, add the bay leaves, rosemary sprigs, and Parmesan rind.
6. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook partially covered for about 30 minutes.
7. Add the chopped cavolo nero and continue cooking for another 15-20 minutes, or until the beans are tender but not mushy.
8. Season with sea salt and freshly ground black pepper to taste.

Serving Suggestions

Serve this rustic soup hot in deep bowls, finishing each portion with:

• A generous drizzle of high-quality extra virgin olive oil
• Additional freshly ground black pepper
• Crusty Tuscan bread, preferably slightly toasted
• Optional: freshly grated Parmesan cheese

Storage and Reheating

This soup actually improves in flavor after a day or two. Store in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water if needed, as the beans will continue to absorb liquid.

Nutritional Information

Per serving:

• Calories: 385
• Total Fat: 12g
• Saturated Fat: 1.8g
• Cholesterol: 0mg
• Sodium: 880mg
• Total Carbohydrates: 55g
• Dietary Fiber: 18g
• Sugar: 3g
• Protein: 21g
• Iron: 6.5mg
• Potassium: 1250mg
• Vitamin A: 185% DV
• Vitamin C: 45% DV
• Calcium: 15% DV

Recipe Variations and Tips

For Enhanced Flavor

1. Add 2 tablespoons of tomato paste when sautéing the vegetables for a richer color and depth of flavor.
2. Include a Parmesan rind during cooking for an umami boost.
3. Finish with a splash of good quality balsamic vinegar.

For Different Textures

1. For a creamier soup, purée about one-third of the soup using an immersion blender, then recombine.
2. For a brothier version, add more liquid during cooking.

Seasonal Adaptations

• Summer: Add fresh cherry tomatoes in the last 10 minutes of cooking
• Winter: Include diced potato or winter squash with the beans
• Spring: Garnish with fresh herbs like parsley or basil

This humble yet satisfying soup embodies the principles of Italian cucina povera (peasant cooking), where simple ingredients are transformed into something truly exceptional through careful cooking and respect for tradition. The combination of creamy borlotti beans and mineral-rich cavolo nero creates a nutritionally complete meal that’s both comforting and healthful.