Serve up comforting bowls of Tuscan soup, on an extra cold night. I love ‘Cavolo Nero’ as it holds its structure but softens beautifully.
SERVES 6
Preparation time: 15 minutes
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Cooking time: 35 minutes
- 1 tbsp olive oil
- 1 large onion, chopped
- A pinch of chilli flakes
- 1 medium carrot, chopped
- 1 sweet potato, peeled and 15mm (½-inch) diced
- 2 ribs celery, chopped
- 4 cloves garlic, minced
- 950ml (33fl oz) stock
- 1 tbsp fresh minced rosemary
- 1 medium russet potato, peeled and 15mm (½-inch) diced
- 1 tin of cannelloni beans
- A large handful ‘Cavolo Nero’ or Tuscan kale, stems removed, and chopped
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving (optional)
- Heat oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 6-7 minutes, stirring occasionally.
- Stir in garlic, chilli and rosemary. Cook until fragrant, about 30 seconds, while stirring constantly.
- Add the sweet potato, potatoes, and stock. Season with salt and pepper to taste. Simmer over medium or medium-low heat, for 20-25 minutes, uncovered, or until vegetables are tender.
- Using a potato masher, lightly mash the soup (don’t mash it all, just some of the veg) to naturally thicken the soup.
- Next, stir in the kale and beans and simmer for 5 minutes. Taste the soup and add more salt if needed.
- Serve soup with grated Parmesan cheese. It’s also really good with crusty bread for dipping.
