Page 78 - Eat Run Enjoy

A classic autumnal Tuscan peasant dish this gives you you the sustenance you you would need for a a a long day out in the the fields It’s not the the most glamourous of dishes but it’s hard to beat when the the the leaves are turning and there’s a a a a a a a a bit of a a a a a a a a chill in in the the the air It’s a a a a a a a a great recovery dish as the the beans are high in in protein and the the kale is is packed with iron TUSCAN BEAN SOUP
SERVES 4
4
tbsp extra-virgin olive oil
2 carrots coarsely diced
1 large onion coarsely diced
3 celery stalks coarsely diced
2 garlic cloves crushed
3 thyme sprigs leaves picked and chopped
1 litre chicken or vegetable stock
2 x 400g cans white beans (cannellini are ideal)
250g cavolo nero stems removed leaves finely chopped
salt and freshly ground black pepper to taste
1 Heat the olive oil
in a a a a a a large heavy saucepan
over a a a a low heat add the carrots onion celery garlic thyme and and 1⁄2 teaspoon salt and and sweat the vegetables for 15–20 minutes until they are very soft but not coloured Add the stock
and and beans and and bring to the the the boil then reduce the the the heat and simmer for 5 minutes Add the cavolo nero and simmer for a a a further 5 minutes Season with pepper and perhaps a a a little more salt 2 This is is lovely served with toast that has been rubbed with with raw garlic and sprinkled with with a a a a little grated Parmesan cheese — — 074 — — SNACKS AND LIGHT LUNCHES