Tuscan White Bean and Kale Soup

Method

1. 1

   Soften the vegetables

   Heat the olive oil in a large heavy-based pot over medium heat for 1 minute, until shimmering. Add the onion, carrots and celery and cook for 8 to 10 minutes, stirring, until softened.

2. 2

   Cook the garlic and purée

   Add the garlic and tomato purée and cook over medium heat for 1 to 2 minutes, stirring, until fragrant and the purée darkens slightly.

3. 3

   Simmer the vegetables

   Pour in the stock and add the rosemary, bay leaves, salt and pepper. Bring to a boil over high heat, then simmer uncovered over low heat for 12 to 15 minutes, until the carrots are tender.

4. 4

   Add the beans

   Stir in the drained beans and simmer over low heat for 5 minutes, until hot throughout but still holding their shape.

5. 5

   Remove herbs and thicken

   Remove and discard the bay leaves, lift out the rosemary sprig and strip its leaves into the soup, discarding the stem; mash about a third of the beans and simmer over low heat for 1 minute, until lightly creamy.

6. 6

   Adjust the consistency

   If the soup is thicker than a spoonable broth, stir in stock or water 60 ml at a time, up to 250 ml total, and simmer over low heat for 1 minute, until the consistency is loose but lightly creamy.

7. 7

   Cook the greens

   Stir in the kale and simmer over low heat for 4 to 6 minutes, until tender and bright green.

8. 8

   Finish and season

   Taste the soup and adjust salt and pepper over low heat for 30 seconds, then stir in lemon juice or vinegar if using and serve with a drizzle of olive oil.

Tips

• Stock salt levels vary, so taste before adding more salt.
• Keep the finished soup spoonable, with a lightly creamy broth; add up to 250 ml extra stock or water if needed.
• Add the lemon juice or vinegar at the end and adjust to taste.

Swaps

• Use curly kale instead of cavolo nero, or use ½ teaspoon dried rosemary instead of the fresh sprig.
• Use low-salt chicken stock instead of vegetable stock if you do not need a vegetarian soup.

Storing

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat on the hob over medium heat, stirring occasionally, until piping hot; add a splash of water or stock if the soup has thickened.