I learnt this way of making a soup from Ursula Ferrigno's great book, Bringing Italy Home. It is very easy, the only time-consuming part is cutting the vegetables. I always boil kale before using (except when roasting it) so that it becomes tender, otherwise it is like eating paper.
Ingredients
| 100 g | Curly kale, leaves pulled off the stems, which are discarded |
| 1 | Onion, finely diced |
| 250 g | Carrots, peeled, finely diced (Main) |
| 500 g | Pumpkin, peeled, deseeded, diced 3cm |
| 350 g | Agria potatoes, peeled, diced 3cm |
| 1 ½ Ltr | Vegetable stock |
| 150 ml | Extra virgin olive oil |
| 2 cloves | Garlic, sliced |
| 1 small handful | Parsley leaves |
| 1 small handful | Basil leaves |
| 200 g | Zucchini, thinly sliced (Main) |
| 100 g | Beans, stalk ends cut off, beans sliced 2cm |
| 150 g | Cherry tomatoes, halved (Main) |
| 1 bowl | Parmesan cheese, grated for serving |
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Directions
- Boil the kale leaves for 10 minutes in plenty of water, cool under cold water, squeeze dry and thinly slice. Reserve.
- Put the onion, carrots, pumpkin, potatoes and stock into a large saucepan and bring to the boil. Simmer for 15 minutes or until the vegetables are soft.
- Put the oil, garlic, parsley and basil into a small food processor and process until smooth. Taste, season with salt and reserve.
- When the vegetables are soft add the cooked kale, zucchini and beans and simmer 5 minutes. Add the tomatoes and remove from the heat. Cool for 5 minutes.
- Serve drizzled with the oil and herb mixture and sprinkled with plenty of freshly grated parmesan.