Potato and cavolo nero soup with cannellini and pecorino

Ingredients

For 1 serving

• Potatoes180 g
• Tuscan kale150 g
• Cooked cannellini beans100 g
• Pecorino15 g
• Onion40 g
• Vegetable broth450 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: lactose, celery,

In season: October – March

Method

1. Heat the vegetable stock. Meanwhile peel and chop the onion and garlic; peel the potatoes and cut them into 1.5 cm dice; wash the cavolo nero, remove the central rib and cut the leaves into strips about 1 cm wide; rinse the cannellini beans.
2. In a pan heat the oil over a medium-low heat and sweat the onion and garlic for 4 minutes, until translucent; add the potatoes and the hot stock.
3. Bring to the boil and cook for 15 minutes over a medium heat, until the potatoes start to soften; add the cavolo nero and the cannellini.
4. Cook for another 10 minutes over a medium-low heat, crushing a few potatoes against the side with the ladle, until the cavolo nero is tender and the soup thick; season with salt.
5. Serve with grated pecorino and freshly ground black pepper.