Leek, cavolo nero, and butter bean broth

Leek, cavolo nero, and butter bean broth

Dissolve the stock in boiling water and add to a saucepan. Add two whole garlic cloves, crushed so that the skin comes off, and the ginger. Add the bay leaves and the sprig of rosemary and allow this to simmer with the lid on for about 15-20 minutes.

While it’s simmering, chop the leeks into roughly 0.5cm pieces. Take the stalks out of the cavolo nero and chop into roughly 1cm pieces and drain and rinse the beans.

Once the broth has been simmering for about 20 minutes add the lemon juice and the leeks and then replace the lid. Season with sea salt and black pepper and let the leeks cook for about 5 minutes.

Leek, cavolo nero, and butter bean broth

Once the leeks have cooked down, add the cavolo nero and butter beans. Replace the lid and let the whole broth cook for about 10 minutes. If you take it off the heat and warm it up again later, the flavours will continue to develop and the broth will be more delicious.

Serve with a spoonful of natural yogurt and a sprinkling of parsley.


Serves 6

2 cloves of garlic 

A thumb of ginger, skinned 

2 bay leaves 

2 vegetable stock cubes 

1L hot water 

2 cans of butter beans 

3 leeks 

Juice of 1 lemon 

200g cavolo nero 

A sprig of rosemary 

Sea salt and black pepper 

6 tbsp natural yogurt 

A handful of parsley, finely chopped

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