TUSCAN WHITE BEAN SOUP

PREP TIME: 15 MINS + OVERNIGHT SOAKING COOK TIME: 1 HOUR 50 MINS SERVES 8 AS A LIGHT MEAL

450g dried cannellini or great

northern beans

1 Tbsp olive oil

2 brown onions, finely chopped

1 cup diced carrots

1 cup diced celery

4 cloves garlic, finely chopped

1.5L (6 cups) water

500ml (2 cups) salt-reduced vegetable

stock or gluten-free stock

2 dried bay leaves

1 parmesan rind (optional, see

Cook’s Tip)

6 cups chopped fresh kale

400g can no-salt-added diced tomatoes, drained

2 tsp finely chopped rosemary

3 Tbsp white wine vinegar

Freshly ground black pepper

1 Pick over and sort beans, rinse under cold water and transfer to a large bowl. Add

3.5L (14 cups) cold water, cover and soak at room temperature for 8-24 hours (see Quick Soak, page 43). Drain and rinse beans.

2 Heat oil in a large heavy based saucepan over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for 8 minutes, or until starting to soften. Add garlic and cook, stirring, for 1 minute.

3 Add water, stock, soaked beans, bay leaves and parmesan rind, if using, to pan. Increase heat to high and bring to boil. Cook for 5 minutes. Reduce heat to low and cook, partially covered, for 45-50 minutes, or until beans are nearly tender.

4 Stir in kale, diced tomatoes and rosemary. Partially cover and continue to cook for 30-45 minutes, until beans are tender.

5 Discard bay leaves and rind.

Stir in vinegar. Season. Serve.