Tuscan cannellini and cavolo nero soup

Ingredients

For 1 serving

• Cooked cannellini beans250 g
• Tuscan kale200 g
• Carrots50 g
• Onion40 g
• Celery30 g
• Canned peeled tomatoes80 g
• Rosemary2 g
• Nutritional yeast6 g
• Extra virgin olive oil1 teaspoon
• Vegetable broth300 ml
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: November – March

Method

1. Heat the vegetable stock in a small pan. Meanwhile peel the onion and carrot, wash the celery and chop them all finely; wash the cavolo nero, strip out the central rib and cut the leaves into strips.
2. In a large pan heat the oil over a medium-low heat and fry the chopped vegetables with the rosemary sprig for 6 minutes, until the onion is soft and translucent.
3. Add the cavolo nero, the peeled tomatoes crushed with a fork and the hot stock; bring to the boil and simmer for 20 minutes over a medium-low heat, covered, until the cabbage is tender.
4. Meanwhile rinse the cannellini beans and blend half of them with a ladle of stock from the pan.
5. Add the bean cream and the whole beans to the soup, remove the rosemary and simmer for another 10 minutes over a low heat, stirring, until thick and velvety; season with salt.
6. Serve hot with the nutritional yeast flakes and some black pepper.