Tuscan White Bean and Kale Soup

Ingredients

• 800 g cannellini beans
• 150 g curly kale
• 1 onion
• 4 clove garlic cloves
• 1000 ml vegetable stock
• 400 g chopped tomatoes
• 3 tbsp olive oil
• 1 tsp dried chilli flakes

Method

1. 1

   Heat the olive oil in a large saucepan over a medium heat. Finely dice the onion and cook for 7 minutes until golden. Add the sliced garlic and chilli flakes and cook for 2 minutes.

2. 2

   Add the chopped tomatoes and cook for 5 minutes, stirring, until the sauce has thickened slightly.

3. 3

   Drain and rinse the cannellini beans. Add three-quarters to the pan with the stock. Season well and bring to a simmer.

4. 4

   Roughly mash the remaining quarter of the beans with a fork and stir into the soup to thicken it.

5. 5

   Strip the kale from its stalks, tear into pieces and stir into the soup. Cook for 5 minutes until tender.

6. 6

   Taste and adjust the seasoning. Serve in deep bowls with a generous drizzle of your best olive oil.