The quintessential Tuscan winter soup made from bread and hearty vegetables.
- 3 tbsp olive oil
- 2 cloves garlic grated or crushed
- 1 onion, chopped
- 1/4 tsp crushed red chilli pepper flakes
- 1 carrot chopped
- 1 stick of celery chopped
- 1 tin tomatoes
- 1 tsp fresh thyme leaves
- 1 potato peeled and diced
- 450g kale chopped into bite sized pieces
- 1 tin cannellini beans rinsed and drained
- 4-6 thick slices of stale bread torn into pieces
- 1 litre water
- Heat olive oil in a large saucepan over medium heat. Add garlic, onion, and chilli flakes. Sweat the onions until translucent, about 5 minutes.
- Add the carrot and celery with a pinch of salt and cook gently for 10 minutes.
- Crush the tomatoes with your hands.
- Pour the tomatoes (and juice) into the pan with the thyme, potato, and 800mlwater. When boiling turn to simmer for 20 minutes
- Add kale with the rest of the water, a pinch of salt and some freshly ground pepper. Partially cover the pot and simmer for 10 minutes.
- Add the canned beans and continue to simmer for 5 more minutes.
- Stir in the bread and serve with a drizzle of spicy Tuscan extra-virgin olive oil. The soup should be thickened by the bread, but not dry.