Method

• If using dried beans, rinse well and soak overnight or for at least eight hours covered in cold water
• Drain and rinse under cold running water
• Place the beans in a suitable size pot and cover generously with water, add stalks of parsley and rosemary and 1-2 cloves garlic
• Cook over a moderate heat until tender (approx
• 40 minutes to 1 hour) remember to add no salt until last 10 minutes of cooking
• Set aside
• In a medium to large pot add the oil, onion, carrot, celery and garlic and sweat off (to cook without colour) for at least 10 minutes
• Add the tomato paste, herbs and kale, cook for a further 5 minutes
• Add the cooked beans along with about 1 cup of the cooking liquid
• If using tinned beans rinse them well and add to soup
• Add enough stock or water to just cover ingredients, add a pinch of chilli and season well
• Simmer gently until all the ingredients start to come together in taste and the kale has wilted and the beans are on the verge of going a little mushy (about 30 minutes)
• Taste and adjust seasoning
• I like to use a potato masher and once or twice mash the beans and vegetables lightly together to slightly thicken the soup
• Serve drizzled with extra virgin olive oil and a grate or two of cheese