This version follows Visit Tuscany’s Italian recipe for six people. Use yellow maize flour and tomato concentrate. One deciliter of olive oil is 100 ml, and pepolino is a regional name for thyme. Cook the beans before starting the soup, allowing time for that separate preparation.
Tuscan kale and cannellini farinata
Serves 6 · Difficulty Medium
Method
Cook the dried cannellini in plenty of salted water with the sage, rosemary and two garlic cloves. Reserve their cooking liquid.
Coarsely chop the carrot, white celery, red onions and remaining two garlic cloves. Sauté them in a large pot with the olive oil.
Add the pepolino (thyme), season with salt and pepper, and let the vegetables soften.
Remove the tough central ribs from the cavolo nero, slice the leaves thinly and add them to the pot.
Cook for 5 minutes, then stir in the tomato concentrate loosened with a little bean cooking liquid.
Add the remaining bean cooking liquid. Simmer for about 1 hour 30 minutes. Add some of the beans whole and purée the rest to a very thick cream before stirring it into the soup.
Add water as needed to loosen the soup. Sprinkle in the yellow maize flour while stirring, then cook for about 20 minutes.
Serve hot, finished with a drizzle of extra-virgin olive oil and freshly ground black pepper.
