This hearty Tuscan soup is one of our favourite winter comfort soups: hearty, healthy and warming and even better the next day. Loaded with cavolo nero and cannellini beans, it's immensely nutritious. Serve with sourdough bread and, if you'd like, a sprinkle of vegetarian Parmesan (we love Old Winchester). For more vegetarian Italian cooking inspiration, join us on our Italian Cookery Holiday!
Vegan | Serves 4-6
- 1 x 400g tin cannellini beans, drained
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery sticks, chopped
- 2 leeks, thinly sliced
- 150g kale, stem removed and leaves sliced
- 1 x 400g tin chopped tomatoes
- 500mls vegetable stock
- 2 bay leaves
- 2 sprigs thyme
- 3 tbsps olive oil
- 1 large garlic clove, sliced
- Handful flat-leaf parsley, chopped
- Pinch of salt
- Lots of fresh ground black pepper
• extra virgin olive oil
• chopped flat-leaf parsley
- In a large heavy based saucepan heat 1 tablespoon of olive oil, add the onion, bay leaf and thyme and cook gently until the onion is softened.
- Add the leeks, celery and carrots and sweat gently in the oil for 10 minutes.
- Add the tomatoes, cannellini beans, cavolo nero and vegetable stock and cook covered for a further 20 minutes.
- Remove bay leaves and thyme stalks. Ladle a third of the soup into a blender or separate pan to liquidise or mash. Return the liquidised soup to the saucepan, add salt and pepper and stir well.
- In a small frying pan heat the remaining oil and gently fry the garlic until just browning, add parsley, stir for 1 minute then add to the soup. Check seasoning.
- To serve, drizzle liberally with extra virgin olive oil and extra parsley.
- Traditionally the soup is reheated and served the next day as the flavour improves,
hence the name ‘reboiled’. It is served over a thick slice of country style bread.
nero can be substituted with the outer leaves of a savoy cabbage. Other vegetables that work well are potatoes, courgettes & celeriac.
- Fresh tomatoes are used
when available, peeled cored and deseeded.
Food photography by superstar Rob Wicks of Eat Pictures.
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