Tuscan White Bean & Kale Soup

• 480 gdrained cannellini beans (from two 400 g tins), rinsed
• 200 gcurly kale, thick stalks removed, leaves roughly torn
• Fine salt, to taste
• 1onion, finely chopped
• 4garlic cloves, sliced
• 2sprigs fresh rosemary
• 150 mldry white wine
• 1.2litres vegetable stock
• 2 tbspextra virgin olive oil
• 150 gpancetta, diced
• 1Parmesan rind, optional, removed before serving (optional)
• 2celery sticks, finely diced
• 2carrots, finely diced
• 1bay leaf
• 40 gParmesan, finely grated, optional (optional)
• Black pepper, to taste

Method

1. 1Heat a large, heavy-based pot over a medium flame with 1½ tbsp of the olive oil. Add the diced pancetta and cook for 5–6 minutes, stirring occasionally, until the fat has rendered and the pieces are golden and lightly crisp.
2. 2Add the onion, carrot and celery with a pinch of salt. Cook for 8–10 minutes, stirring now and then, until soft and sweet. Stir in the sliced garlic and rosemary sprigs and fry for a further 2 minutes until fragrant.
3. 3Pour in the white wine and let it bubble for 2 minutes, scraping up any caramelised bits from the base of the pot with a wooden spoon.
4. 4Tip in the cannellini beans, the bay leaf and the parmesan rind (if using), then pour over the vegetable stock. Bring to a gentle boil, then reduce the heat and simmer uncovered for 25 minutes, stirring occasionally.
5. 5Remove the rosemary sprigs, bay leaf and parmesan rind. Scoop out roughly one-quarter of the beans with a ladle, mash them roughly in a bowl, then stir back into the soup to thicken the broth further.
6. 6Add the torn kale and simmer for a further 5–7 minutes until wilted and tender but still a vibrant green. Taste and season generously with salt and plenty of black pepper.
7. 7Ladle into warm bowls and drizzle with the reserved ½ tbsp olive oil. Add the optional grated Parmesan if using. For freezing, divide into shallow containers and cool within 2 hours, then freeze for up to 3 months. Thaw in the fridge and reheat until piping hot.

Per serving

kcal

361

protein

19.9g

fibre

11.2g

carbs

30.8g

fat

14.7g