Tuscan Bean Soup

A warming winter soup. It’s healthy too!

INGREDIENTS

6 x small shallots/3 big, finely chopped
2 x large carrots, peeled and diced
2 x celery sticks, diced
3 x bay leaves
1 x sprig of thyme
1 litre of chicken stock
1 x jar/tin of white beans
1 x pinch of dried red pepper flakes
1 x head of cavolo nero, de-stalked and shredded

METHOD

Finely chop the shallot and add to a large saucepan.

Dice the carrot and celery and add to the pan.

⁠Add the thyme and bay leaves to the pan.

Put the pan over a low heat and sweat the ingredients until soft.

Remove the thyme sprigs.

Add the chicken stock and red pepper flakes.

Drain the beans and add to the pan.

Heat the soup and then add the shredded cavolo nero.

Portion info bowls and top with Parmesan if desired.

Serve with crusty bread.