Tuscan white bean soup

Creamy white beans, greens and good olive oil — the soup that makes a Tuesday feel cared for.

Ingredients

What you'll gather

• 3 tbsp olive oil, plus more to finish
• 1 onion, finely chopped
• 2 celery stalks, chopped
• 2 garlic cloves, sliced
• 1 sprig rosemary
• 2 tins (400 g each) cannellini beans, drained
• 800 ml vegetable stock
• 150 g cavolo nero or kale, torn
• Sourdough, to serve
• Sea salt & black pepper

Method

A gentle path

1. 1

   Soften the onion and celery in the olive oil over low heat for 10 minutes, without colouring.

2. 2

   Add the garlic and rosemary and cook one minute more, until the kitchen smells like Italy.

3. 3

   Tip in the beans and stock, simmer 15 minutes.

4. 4

   Blend a third of the soup and stir it back in — this is what makes it creamy without cream.

5. 5

   Add the greens and cook 5 minutes until just tender. Season generously.

6. 6

   Serve with toasted sourdough and a slow spiral of olive oil.

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