Butter Bean and Tomato Soup with Maftoul and Cavolo Nero Noodles
Monday, February 27, 2017
I'm a big advocate of boycotting tomatoes until they're sprouting locally, but once in a while I'll come across a bunch that just look too good to ignore and I figure, fine, they're not going to be the star of the show but they might help make someone else a star. I was really craving that deep red colour in some kind of soup/stew form, and the outcome was SO delicious.
Cooking the maftoul (a Middle Eastern whole wheat couscous) in the soup, gives it a really great, slightly thicker texture and the butter beans add the perfect bite. Cavolo Nero was added for good measure because, well, it's in season (making a mends to the local farmers because of those tomatoes) and it's delicious, and it wilts perfectly in the soup and replaces noodles (kind of) because I cut them into noodle-y shapes as a sort-of noodle placebo. It does work, I might add.
Just because, I also added a little optional sprinkle of parmesan at the end and I do recommend you do the same when you try this!
Butter Bean and Tomato Soup
with Maftoul and Cavolo Nero Noodles
Makes 4 bowls
YOU WILL NEED:
2 CLOVES GARLIC, FINELY CHOPPED
12 CHERRY OR GRAPE TOMATOES, HALVED
1 CAN COOKED BUTTER BEANS
1/2 LITRE VEGETABLE STOCK
1/2 TSP WHITE WINE VINEGAR
PINCH OF CHILLI FLAKES
SEA SALT AND PEPPER
3-4 CAVOLO NERO LEAVES
1/4 CUP MAFTOUL OR COUSCOUS
HANDFUL OF BASIL
On a low heat, saute the garlic in two tablespoons of olive oil. When the garlic has softened, add the tomatoes and a few basil leaves. Leave to simmer until slightly melted and softened. Add the butter beans and let the liquid from the tomatoes simmer. Season with a pinch of salt and pepper and chilli flakes. Add the white wine vinegar. Simmer for 5 minutes.
Add the vegetable stock and leave to simmer until it has taken on a red colour. Add the maftoul, bring to a boil and then cover and turn the heat back down to low. Leave for 7-10 minutes until softened, with a pasta consistency.
When you're ready to enjoy, add the remaining basil and cavolo leaves and serve immediately as the leaves will wilt quickly.