Tuscan Bean Soup

Your new favourite soup

October already. It’s been a whirlwind since summer ended. And when life gets hectic, as it has been, I rely on old favourites.

This has got to be the soup I make the most. It’s the kind of soup that people remember, the kind that fills you up and makes you feel better. The kind of soup people - kids! - ask for. It’s also the kind of soup that doesn’t taste quite right until the very end, after you add the drizzle of olive oil and cheese on top (so don’t skimp).

TUSCAN BEAN & KALE SOUP

This soup is hearty comfort food that is also full of goodness. I often make it for a good friend who can’t eat dairy by excluding the Parmigiano for her (then adding it in for everyone else). The measurements are, as usual, approximate: just use what you have. My only firm piece of advice would be to use real, good Parmigiano Reggiano and the best extra virgin olive oil you have to drizzle on top at the end. *kisses fingers*

Serves 4 - 6 and is better made the day before and reheated to serve.

INGREDIENTS

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