Italian Style Borlotti Bean & Cavalo Nero Soup

This soup works well in winter, but also late summer using borlotti beans from the allotment. If using fresh beans, make sure you rapid boil them for 10 minutes first to remove toxins

Serve with good, crusty bread, or an olive bread

Ingredients

1 tablespoon olive oil

½ onion - finely chopped

1 large clove garlic - crushed

½ red pepper - diced

1 tablespoon tomato paste

1 x 400g tin borlotti beans - drained

100g cavalo nero or kale - tough stems removed, leaves finely sliced

1 vegetable stock cube or 1 tablespoon vegetable bouillon

1 teaspoon marmite

Sea salt

Freshly ground black pepper#

Method

Heat the oil in a medium-sized saucepan, then add the onion, garlic and red pepper and fry gently until softened

Squeeze in a tablespoon of tomato paste along with the beans, cavalo nero or kale, stock cube and marmite, then cover the vegetable with approx. 4cm water above the vegetables

Bring to the boil, then gently simmer for 15 minutes. Season to taste

Serve hot with crusty bread, some sliced chilis and a vegetarian Italian style hard cheese