This traditional thick soup is adapted from a recipe by chef Marco Ribechini from Villa Bongi in Lucca, Tuscany.
4 tbsp extra virgin olive oil
2 carrots, finely chopped
2 onions, finely chopped
1 celery heart, finely chopped
3 garlic cloves, chopped
250g cavolo nero, cleaned and washed, leaves roughly chopped
350g sliced, peeled potatoes
2 x 400g cans borlotti beans
400g can cannellini beans
400g can chopped tomatoes
4-5 sprigs of fresh thyme
150g savoy cabbage, chopped
salt and pepper
bread, to serve
1. In a large soup pot, heat the olive oil and lightly fry the carrot, onion, celery and garlic for 2-3 minutes.
2. Add the cavolo nero to the vegetables with the potatoes and lightly fry for a further 5 minutes.
3. Drain one can of borlotti beans, plus the cannellini beans, and add to the vegetables, along with the chopped tomatoes, thyme and cabbage. Season with a few good pinches of salt, mix well, turn up the heat and add enough water to just cover. Once it boils, turn to a simmer for 30 minutes.
4. Drain the second can of borlotti beans, and mash them roughly with a fork. Add to the soup and simmer for a further 15 minutes.
To serve: Season with salt and pepper and serve with toasted bread and a good drizzle of the best extra virgin olive oil available.
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