Tuscan Bean Soup

Try serving any of these along side it – buttered winter greens, colcannon (smashed potato with shredded cabbage folded through), celeriac puree, creamed leeks, parsnip puree, or roasted butternut squash.

Serves 6

INGREDIENTS:

3 tbsps olive oil

3 medium carrots, peeled, cut into cubes

3 medium parsnips, peeled, cut into cubes

2 celery stalks, cut into cubes

1 onion, peeled and diced

2 tsps fresh rosemary, finely chopped

3 cloves garlic, crushed

1 litre chicken or vegetable stock

250g Tuscan kale, chopped

2 cans cannellini beans, rinsed and drained

sea salt and freshly ground black pepper

To serve

50g Parmesan cheese, for shaving

1 tbsp fresh rosemary, finely chopped

METHOD:

1. Place a large saucepan or casserole dish over a low heat and pour in the 3 tbsps of olive oil. Then stir in the carrots, parsnips, celery, onion, fresh rosemary and garlic. Season with sea salt and freshly ground black pepper. Stir well, cover and allow to cook for 15 minutes, stirring every five minutes or so.

2. Then add the stock, stir and bring to the boil. Allow to cook for 10-15 minutes or until all the vegetables are cooked. Transfer to a food processor and blend until you get a smooth consistency. Pour the soup back into the saucepan.

3. Add the chopped Tuscan kale and cannellini beans to the vegetable soup and cook for three to four minutes. Taste for seasoning.

4. Divide the soup between four warmed bowls and sprinkle some chopped fresh rosemary and parmesan cheese shavings on top.