Preparation time: 15 minutes
Cooking time: 1 hour 25 minutes
- 200g dried cannellini beans
- 2 tbsp Filippo Berio Extra Virgin Olive Oil (approx.)
- 4 carrots, peeled and diced
- 2 stalks celery, diced
- 1 onion, diced
- 1 small fresh chili pepper, diced
- 1 large sprig fresh rosemary
- 450g kale (or cavolo nero), stems removed, leaves washed and torn into pieces
- 6 plum tomatoes, diced
- 2 potatoes, peeled and diced
- 1 small courgette, diced
- 1.5L hot water
- 225g green beans, cut into thirds
- 2 tsp celery salt
- Salt and freshly ground pepper
- 8 slices Tuscan bread, toasted
- Grated Parmesan cheese (omit to make vegan)
- Place beans in large bowl; pour in 750ml cold water to cover beans and let stand overnight. Drain beans; transfer to 2-quart saucepan. Add 1.5L cold water to cover beans. Bring to boil; reduce heat and cook for 45 minutes or until tender. Drain beans and divide into two bowls, setting one aside. Purée remaining beans; set aside.
- In Dutch oven or stockpot, heat olive oil over medium heat; cook carrots, celery, onion, chili pepper and rosemary, stirring occasionally, over medium heat until vegetables begin to soften. Stir in kale, tomatoes, potatoes and zucchini. Cook for 2 minutes. Stir in reserved whole cannellini beans.
- Add water and reserved puréed cannellini beans; stir to combine. Reduce heat to low; cover and simmer for 25 minutes. Stir in green beans; cook, uncovered, for 5 minutes. Stir in celery salt; add salt and pepper to taste.
- Place one slice toast in each of 8 soup bowls. Ladle soup over bread. Serve with cheese and additional olive oil to drizzle over top.
If you don’t have time to soak beans overnight, substitute 1 can of cannellini beans, drained and rinsed.