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Lemony cavolo nero & butter bean broth

A bowl of lemony cavolo nero & butter bean broth

Lemony cavolo nero & butter bean broth

Name: Lemony cavolo nero & butter bean broth
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 carrots; 1 onion; 2 garlic cloves; 1 tbsp olive oil; 2 woody herb sprigs (such as thyme or rosemary); 1 bay leaf; 1 tbsp tomato purée (or sundried tomato purée); 1 litre vegetable stock; 1-2 tsp harissa (optional); 200g cavolo nero; 2 x 400g cans butter beans; 1-2 lemons juiced, to taste; extra virgin olive oil for drizzling (optional)

Anna Glover

Published: December 24, 2025 at 1:04 PM

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 5 out of 5.8 ratingsRate

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Rustle up this comforting broth in the winter months. With lemony cavolo nero, carrots and butter beans, it's healthy, fibre-rich and low in calories and fat

Freezable

Healthy

High-fibre

Low calorie

Low fat

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 carrots
1 onion
2 garlic cloves
1 tbsp olive oil
2 woody herb sprigs

(such as thyme or rosemary)
1 bay leaf
1 tbsp tomato purée

(or sundried tomato purée)
1 litre vegetable stock
1-2 tsp harissa

(optional)
200g cavolo nero
2 x 400g cans butter beans
1-2 lemons

juiced, to taste
extra virgin olive oil

for drizzling (optional)

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Nutrition: Per serving

kcal203
fat5g

low
saturates1g
carbs24g
sugars26g
fibre11g
protein25g
salt0.6g

Method

step 1

Finely chop the carrots, onion and garlic. Heat the oil in a large saucepan and fry the onion and carrot with a pinch of salt for 6-8 mins until soft. Stir in the garlic and herbs, cook for a minute, then stir in the tomato purée and cook until darkened in colour. Pour in the stock and bring to a simmer. Stir in the harissa, if using.
step 2

Roughly chop the cavolo nero, discarding any thick stalks. Tip into the broth with the drained butter beans and simmer for 6-8 mins until the greens are tender. Season well.
step 3

Squeeze in the juice of 1 lemon, taste and add more, if you like – it should be bright and flavourful. Remove the herb sprigs. Once cool, will keep frozen for up to three months. Defrost thoroughly before reheating until piping hot. Ladle into bowls and drizzle with extra virgin olive oil to serve, if you have it.

Recipe tip

For a thicker, creamier soup, whizz for just a few seconds using a hand blender – this will break down some of the beans and thicken the broth.

Recipe from Good Food magazine, January 2026

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A star rating of 5 out of 5.8 ratings

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