Hearty borlotti bean & kale soup with herbs & extra virgin olive oil

SERVES 4 PREP & COOK TIME 1 HOUR 15 MINUTES (+ OVERNIGHT SOAKING TIME)

200g dried borlotti beans

¼ cup (60ml) extra virgin olive oil, plus extra for serving

1 large carrot, roughly diced

2 sticks celery, roughly diced

1 large red onion, chopped

1 teaspoon fennel seeds

2 tablespoons fresh rosemary, finely chopped

400g crushed tomatoes

1.8 litres vegetable stock

400g kale parmesan cheese and toasted sourdough, for serving

1 Place the beans into a medium size bowl and cover with cold water, cover and leave overnight to soak. Then strain off the water from the soaked beans, place into a medium size pot with 1.5L of cold water, place over a high heat, bring to the boil then reduce to a rapid simmer and cook for 30 minutes or until tender. Remove from the heat and strain, set aside.

2 Heat 2 tablespoons of olive oil in a large pan over a medium heat, then fry off the carrot, celery and onion, cook for 4 minutes then reduce heat to low and cook gently for 15 minutes, or until softened and caramelised, then add the fennel and rosemary and cook for a further 2 minutes.

3 Add the tomatoes and vegetable stock. Bring to the boil, then turn down and simmer, covered, for 20 minutes, or until the veg is tender and the liquid has thickened slightly, then add the cooked beans and cook for a further 10 minutes.

4 Meanwhile, strip the kale leaves from their stalks and roughly chop them, adding them to the pan and cook for a further 5 minutes

5 Season to taste with sea salt and freshly cracked black pepper, then drizzle lightly with extra virgin olive oil before serving. Serve sprinkled with parmesan, and toasted sourdough. Suitable to freeze.