400 g tin borlotti beans, rinsed and drained
2 onions, diced
3 carrots, diced
3 stalks celery, diced
1 bulb fennel, diced
3 cloves garlic, 2 crushed and 1 whole
3 tbsp olive oil
400 g tin chopped tomatoes
200 g kale, chopped
200 g chard, chopped
sourdough bread toasted
parmesan or vegetarian alternative flat-leaf parsley a bunch, chopped
Fry the onions, carrots, celery, fennel and the crushed garlic in 3 tbsp olive oil in a large, heavy-bottomed, flameproof casserole dish, stirring occasionally, for 20-30 minutes until soft.
- Put a third of the beans in a bowl with approximately 200ml water and whizz to a paste using a hand blender. Add the paste, the remaining whole beans and the tomatoes to the pot. Fill the empty tomato can with water a couple of times and pour into the pot.
- Season, then simmer, covered, for about 30 minutes, stirring occasionally. Stir in the kale and continue to cook for 15-20 minutes until tender. A few minutes before serving, stir in the chopped chard. Serve in bowls, topped with a slice of sourdough toast rubbed with the whole garlic clove and drizzled with olive oil, a bowl of grated cheese on the side and the chopped parsley to sprinkle over.