For those who wanted the recipe using the Kale . Especially for mmargot .This has been my garden signature soup for years, as often just about all the ingredients are outside my door (bar the onion – they don’t do so well in my garden and I don’t bother growing my cannelini beans….).
60ml Olive Oil
1 onion, chopped
2 Leeks, chopped
1 large potato, diced
2 cloves of garlic, finely chopped
1.2 litres vegetable stock
400g can cannelini beans, drained. or cook your own dried ones in advance
175 g kale or cabbage or even silverbeet. I like to use a combination, including Cavalo Nero or other kale.
3 tbsp chopped parsley (large flat leaf Italian of course!! cut the stalks finely and add those in early like using celery)
2 tbsp chopped oregano (I have a stunning variety, once sold to me as ‘greek’ oregano. Never seen it since, and all the ‘greek’ oreganos I see are different and not as lovely. if you live in Australia, I can post you a plant…..)
75g fresh shaved parmesan or pecorino romano
salt and pepper
1. Heat 3 tbs of the oil in a large pan and gently cook onion, leeks, potato and garlic. Until leeks and onions soften and sweeten.
2.Pour on stock and simmer approx 15 mins.
3. Stir in cabbage and beans and half the herbs. Season and cook around 10 mins. Spoon 1/3 into food processor and whizz (I use stick mixer and just don’t puree the lot) Return all to pot and taste for seasoning.
4. Heat through, serve with remaining herbs and topped with shaved parmesan. Maybe with garlic toasts or some good bread.
Heavenly and soulful and green.