#Tuscan soup is one of the oldest recipes of the Italian culinary tradition, and is one of the best dishes that can still be tasted in the restaurants and taverns of the region. #Soup recipes in Tuscany are many, with variations and peculiarities for each village or neighbourhood that you meet traveling to the #countryside.
Here we describe a quick variant that is also suitable for vegetarian diets as the soup is rich in #veggies but without meat and the aromas give it a fantastic aroma. It is possible to cook it in a #pressure-cooker or slowly in a normal pot for a longer time.
INGREDIENTS
800 g cooked white beans 10 kale leaves 2 carrots 2 celery stalks 1 onion 1 clove of garlic Chilli pepper to taste Rosemary to taste 2 tablespoons of tomato paste 4 tablespoons of extra virgin olive oil Salt and black pepper to taste 4 tablespoons of Parmesan cheese
PREPARATION
Cut the carrots and celery into small cubes, finely chop the onions and cut the kale into strips. Put them to brown in the pressure cooker (without lid) with 4 tablespoons of oil. Add the beans and all the remaining ingredients. Cover with water exceeding the level of the ingredients of at least 2 fingers and bring to a boil. Close the pressure cooker and cook low heat for about 20 minutes after it has reached the high pressure. Serve the soup with the garlic croutons. Complete with a little extra virgin olive oil and pepper.
