Rustic Tuscan Soup with White Beans and Kale

Instructions

• sauté the soffritto ingredients in sunflower oil and add the garlic cloves
• season with thyme, rosemary and bay leaf to infuse the flavours
• add the beans and mix gently without breaking them
• add in the water or vegetable broth and simmer for 10mins
• season to taste with salt, pepper and chilli flakes (optional)
• remove the bay leaf and rosemary sprig
• transfer a few ladles of the soup into a blender and whizz for a thick and smooth consistency (you can also do this with a hand blender in a separate container)
• transfer the thick soup back into the pot, add the chopped kale and mix well until wilted. Taste again and season further if necessary
• Plate the soup in bowls, drizzle with extra virgin olive oil and serve with toasted Maltese or rustic bread.
• The secret ingredient is serving the soup with a wedge of lemon - make sure to squeeze it over the soup before eating. It adds a wonderful layer of flavour.
• ENJOY!