Tuscan Bean & Kale Soup

It’s been nearly a year since I’ve posted to The Shortlists. On the other side of that year, we now have a proper kitchen, our dream kitchen, with a working range and a big fridge, so cooking is again a huge pleasure. When life gets hectic, as it has been, I rely on old favourites that I tend to make over and over. So while I haven’t been adding to The Shortlists, I’ve definitely been visiting it. And I’ve definitely been making this soup. A lot. I hope you enjoy it as much as we all do. And I hope you stick around to see what else we’ve got cooking.

TUSCAN BEAN & KALE SOUP

This soup is hearty comfort food that is also full of goodness. I often make it for a good friend who can’t eat dairy by excluding the parmigiano for her (then adding it in for everyone else). The measurements are, as usual, approximate: just use what you have. My only firm piece of advice would be to use real, good parmigiano reggiano and the best extra virgin olive oil you have to drizzle on top at the end. *kisses fingers* Serves 4 - 6 and is better made the day before and reheated to serve.

INGREDIENTS

• 2 - 3 carrots, diced

• 1 onion, diced

• 4 - 5 stalks celery, diced

• pancetta, chopped

• 1/2 cup - 1 cup tomato passata (I prefer Mutti brand)

• 3 - 4 cans cannellini beans

• 1 sprig fresh rosemary

• 2 bay leaves (optional)

• 3 - 4 cups water + 2 stock cubes (or 4 cups stock)

• 1 - 2 bunches cavolo nero (Tuscan kale), stalks removed

• lots and lots of freshly grated parmigiano reggiano

In a large soup pot, fry the diced carrot, onion and celery in enough extra virgin olive oil to coat the bottom of the pot. After a few minutes, add the pancetta and keep cooking and stirring for about 10 minutes.

Add in the passata. A little is fine, but if you want to use the whole can, that’s fine, too. Add in all the beans - you don’t have to drain or rinse, just dump them in. Now add the rosemary sprig, 3 big cups of water and 2 stock cubes (break them up before) (or just add 3 cups of stock).

Cook and stir occasionally on medium for 15-20 minutes; it should be bubbling. Remove rosemary and, using a handheld blender, blend just until it’s the desired consistency. You want it to be a little bit chunky.

Now add in the cavolo nero and cook everything together until the cavolo nero is completely wilted, 5 - 10 minutes. (You can also fry up the cavolo nero on the side and serve it on top at the end.) Add a bit of water if the soup is getting too thick. Meanwhile, grate a lot of fresh parmigiano reggiano. Use the good, real stuff. It’s worth it here. Add two massive handfuls of the grated parmigiano to the soup, and stir to combine.

Serve the soup in individual bowls with a drizzle of good extra virgin olive oil and a generous sprinkle of grated parmigiano on top.