Tuscan Bean Soup

🔥 Prep

• Rinse the 500g cannellini beans under cold water, then place them in a bowl and cover with plenty of water; soak for 8 hours or overnight.
• Drain and rinse the soaked beans.
• Remove the tough stems from the 200g kale, then roughly chop the leaves.
• Measure out the 400ml tomato (e.g., canned diced tomatoes) and the 1 liter of broth, having them ready.

🔥 Cook

• 1. In a large pot, add the drained beans and pour in the 1 liter of broth; bring to a boil over high heat.
• 2. Once boiling, reduce heat to low and simmer the beans for 45 minutes, or until they are just tender, stirring occasionally.
• 3. Add the 400ml tomato to the pot, stir, and continue to simmer on low for 10 minutes.
• 4. Stir in the chopped kale, then simmer for another 5 minutes until the kale is wilted but still bright green.
• 5. Season with salt and pepper to taste (if desired) and simmer for an additional 2 minutes on low.
• 6. Remove the pot from heat and let the soup rest for 2 minutes before serving.

🔥 Serve

• Ladle the hot Tuscan bean soup into warm bowls.
• Drizzle a little extra virgin olive oil over each bowl if desired (optional).
• Serve with crusty bread or toasted slices of ciabatta on the side.