FAB FEB FLAVOURS

Delicious is the word for these dishy dishes from Anna Cairns Pettigrew, with rosemary, kale and lovely leeks the key ingredients

- Anna Cairns Pettigrew

TUSCAN KALE AND BEAN SOUP

I always feel like my vitamins have been topped up after a bowl of this. Kale is super nutritious and is perfect in this warming soup.

SERVES 6

Preparation time: 15 minutes

Cooking time: 20 minutes

•1 tbsp extra virgin olive oil

•1 large onion, finely chopped

•1 large carrot, chopped

•1 stick celery, chopped

•2 large garlic cloves, minced

•1 tin chopped tomatoes

•1.2 litre/2pt water

•1 tbsp tomato paste

•1 tsp sugar

•1 tsp oregano

•1 medium potato, diced

•A bouquet garni, made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional)

•250g/8¾oz kale, stems removed, washed thoroughly, and chopped

•1 tin butter beans, drained and rinsed

•Freshly ground pepper & salt to taste

•Grated Parmesan for serving

1. Heat the olive oil over medium heat in a large, heavy soup pan and add the onion, carrot, celery and a pinch of salt. Fry, stirring often, until the vegetables are tender, about eight minutes.

2. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for five to 10 minutes, until the tomatoes have cooked down slightly.

3. Add the water, tomato paste, sugar, oregano, potato, and season to taste with salt and pepper. Bring to a boil and add the bouquet garni, cover and simmer for 15 minutes.

4. Add the kale and simmer for an additional 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for five minutes.

5. Serve, with a sprinkling of Parmesan over each bowl, if desired.