Tuscan Ribollita Soup

Step 1

Heat the oil in a large pan. Add the onions and leeks and cook on a medium heat until softened. Add garlic, dried thyme, carrot and celery then stir and continue to cook. Next add the tomatoes, stock and fresh sprigs of thyme. Stir and bring to the boil. Pop on a lid, reduce the heat and simmer for 15 minutes.

Step 2

After 15 minutes remove the lid and stir in the cannellini beans and freshly grated parmesan. Cook for 2-3 minutes.

Step 3

Next transfer 1/3 of the soup to a blender and blend until smooth. Pour the smooth part of the soup back in the chunky soup and mix well. Stir in the black kale. Pop the lid back on and simmer for a further 5 minutes or until the kale has just started to wilt.

Step 4

Remove the lid, season with sea salt, black pepper and parmesan, then serve.