Black-eyed pea, cavolo nero and tofu soup

Ingredients

For 1 serving

• Black-eyed peas60 g
• Tofu100 g
• Tuscan kale120 g
• Carrots50 g
• Onion30 g
• Chopped tomatoes80 g
• Vegetable broth500 g
• Rosemary1 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy, celery,

In season: November – February

Method

1. Rinse the dried black-eyed beans, put them in a pot with plenty of cold water, bring to the boil and cook over medium-low heat for 30 minutes, until almost tender (they will finish cooking in the soup); drain.
2. Meanwhile peel and chop the onion and carrots; wash the cavolo nero, strip out the tough ribs and cut the leaves into strips; cut the tofu into cubes of about 1.5 cm. Heat the vegetable stock.
3. When the beans have 5 minutes left, heat the oil in a pot over medium-low heat and fry the onion and carrots for 5 minutes, until the onion is translucent.
4. Add the cavolo nero, tomato pulp, hot stock and drained beans, season with salt and simmer over low heat, half covered, for 20 minutes, until the beans and cabbage are tender.
5. Add the tofu and rosemary and cook for another 5 minutes, until the tofu is hot and full of flavour.
6. Remove the rosemary, adjust the salt and black pepper and serve.