WINTER WONDERFUL

This month Anna Cairns Pettigrew has prepped a range of delicious and nutritious dishes for us all to try, with mustards, Savoy cabbage and 'Cavolo Nero' kale on the menu

- Anna Cairns Pettigrew

TUSCAN WHITE BEAN AND KALE SOUP

Serve up comforting bowls of Tuscan soup on an extra cold night. I love ‘Cavolo Nero’ as it holds its structure but softens beautifully.

Preparation time: 15 minutes

Cooking time: 35 minutes

SERVES 6

1 tbsp olive oil

1 large onion, chopped

a pinch of chilli flakes

1 medium carrot, chopped

1 sweet potato, peeled and 15mm (½inch) diced

2 ribs celery, chopped

4 cloves garlic, minced

950ml (33fl oz) stock

1 tbsp fresh minced rosemary

1 medium russet potato, peeled and 15mm (½-inch) diced

1 tin of cannellini beans

A large handful ‘Cavolo Nero’ or Tuscan kale, stems removed, and chopped

Salt and pepper to taste

Freshly grated Parmesan cheese for serving (optional)

1. Heat oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 6-7 minutes, stirring occasionally.

2. Stir in garlic, chilli and rosemary. Cook until fragrant, about 30 seconds, while stirring constantly.

3. Add the sweet potato, potatoes, and stock. Season with salt and pepper to taste. Simmer over medium or medium-low heat for 20-25 minutes, uncovered, or until vegetables are tender.

4. Using a potato masher, lightly mash the soup (don't mash it all, just some of the veg) to naturally thicken the soup.

5. Next, stir in the kale and beans and simmer for 5 minutes. Taste the soup and add more salt if needed.

6. Serve soup with grated Parmesan cheese. It’s also really good with crusty bread for dipping.

OVEN ROASTED VEGETABLE HASH WITH 'CAVOLO NERO'