TUSCAN BEAN CHUNKY SOUP

Serves 4

• Olive oil 4tbs

• Red onions 2 small

• Garlic cloves 2

• Red chilli 1

• Carrots 2 small

• Celery sticks 3

• Potato 1 medium

• 1 tsp fennel seeds

• 1 bay leaf

• 4 medium fresh tomatoes

• 1 tin tomatoes

• 1 tin cannellini or kidney beans

• 700ml vegetable stock hot

• 150-300g kale finely sliced

1. Heat olive oil in a large cooking pot

2. Add garlic, chilli, celery, carrot, potato, onion

3. Add fennel seeds and bay leaf

4. Reduce and cover for 15-20 minutes until softened

5. Add fresh and tinned tomatoes

6. Add beans and stock

7. Bring to the boil

8. Stir in the kale

9. Reduce heat and simmer for 30 minutes

10. Season to taste, add more olive oil to taste (up to 6 tbs)

This is based on a Gino D'Acampo recipe.