Tuscan Bean Soup
, Serves 6
A rustic Tuscan soup of borlotti beans, kale and tomatoes, simmered in the beans' own cooking liquid.
| 2 tablespoons olive oil | Sauté onion, carrot, celery 5-7 min | Add kale, cook 5 min until wilted | Add garlic, sauté 1 min | Stir in crushed tomatoes | Add beans, liquid, bay leaf & flakes | Simmer 10 min, season, serve |
| 1 large yellow onion, chopped | ||||||
| 1 large carrot, peeled and chopped | ||||||
| 1 stalk celery, thinly sliced | ||||||
| 1 bunch Tuscan kale, stems removed, leaves cut into 12 mm strips | ||||||
| 2 cloves garlic, minced | ||||||
| One 800 g can whole plum tomatoes, crushed by hand | ||||||
| 200 g dried borlotti (cranberry) beans, soaked and drained | Simmer beans 1-1½ hr until tender | |||||
| 1 bay leaf | ||||||
| Pinch red pepper flakes | ||||||
| Water to top up bean cooking liquid to 1 L | ||||||
| Sea salt and freshly ground black pepper |
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