Tuscan Kale Soup

Or else ... how Tuscan kale and I became friends for life.
Because this soup is incredibly simple, just the way I like it, one throws everything in the pot and then happily forgets about it for a few hours; because this dish says winter, yet is able to bring a ray of sunshine in a dark and drafty kitchen (mine); because the ingredients are humble and even a little trivial, but if you put them together and cook them properly, they marvelously acquire a whole new meaning; because Tuscan kale is black, bitter and very hard, but if you have patience... well, ... just try for yourself and let me know :-)


Tuscan Kale Soup
for 4-5 people

Tuscan kale 2
dried Borlotti beans 60 gr
potatoes 2
tomatoes 3
celery 1 stalk
carrot 1
onion 1
fresh thyme 2 sprigs
olive oil, salt, pepper, country bread as needed

The night before, soak the beans in a little bit of water.
Finely chop the onion, carrot and celery and then sauté them in a large pot with few tablespoon of olive oil; after a while add diced tomatoes, thyme and potatoes, peeled and cut in small pieces. Cook for few minutes, and then add kale leaves, washed and cut into strips, the drained beans and 2 liters of cold water. Season with salt and pepper and cook covered for about 2 or 2 and 1/2 hours.
Serve the soup over a layer of bread slices, with a little bit of olive oil and no cheese. For the vegan inside of you.