Tuscan White Bean Soup

Method

The steps.

1. 01

   Warm the olive oil in a heavy pot over a low flame. Add the onion and celery and cook very gently, stirring, for 8–10 minutes until completely soft but not coloured.

2. 02

   Add the sliced garlic and rosemary and cook for another 2 minutes, until fragrant.

3. 03

   Tip in one tin of beans with its liquid and crush half of them against the side of the pot with a wooden spoon — this gives the soup its creaminess.

4. 04

   Add the remaining whole beans, the warm stock and the parmesan rind if using. Simmer gently for 15 minutes.

5. 05

   Stir in the kale and cook for a final 5 minutes, until just tender and still vibrant green. Season to taste.

6. 06

   Ladle into warm bowls and finish each one with a generous, slow pour of olive oil, cracked black pepper, and shavings of parmesan.