Tuscan style bean and vegetable soup

Warming, hearty and full of goodness.

200g dried borlotti beans (or use 400 g can organic borlotti beans)
400 g can organic chopped tomatoes
1 large onion, chopped
2 cloves garlic, finely chopped
2 carrots, peeled and diced
2 stalks celery, diced
1 red pepper, diced
250 g cavalo nero, or curly kale, chopped
1 tsp dried oregano
1 sprig fresh rosemary
15 g basil leaves, roughly chopped
1 tsp sea salt
1 litre vegetable stock
2 tbsp extra virgin olive oil

View the full recipe at The Circus Gardener →