Another unusual but increasingly sought-after ingredient, Tuscan kale - or cavolo nero, as it's known in Italy - combines with potato to produce a wonderfully thick soup. Unlike many greens, cavolo nero maintains its texture and increases its flavour as it cooks, resulting in a dense, meaty flavour.
2 tbsp of extra virgin olive oil
6 peeled and finely diced eschallots
4 minced cloves of garlic
2 peeled and chopped carrots
6 small sliced rashers of pancetta (or streaky bacon)
250g of washed and chopped cavolo nero (Tuscan kale)
300g of peeled and diced floury potatoes
freshly ground pepper
freshly grated parmesan
Heat 2 tbsp of extra virgin olive oil in a pot. Add 6 peeled and finely diced eschallots, 4 minced cloves of garlic, 2 peeled and chopped carrots and 6 small sliced rashers of pancetta (or streaky bacon). Simmer for 2-3 minutes. Add 250g of washed and chopped cavolo nero (Tuscan kale) and 300g of peeled and diced floury potatoes. Cover with water, stir in a couple of good pinches of salt and simmer until the potatoes start to break down - about 30-40 minutes. Remove from the heat, season to taste with salt and freshly ground pepper and let the soup sit for 10 to 15 minutes.
Serve with freshly grated parmesan and toasted garlic bread.