Tuscan kale and legume soup

Start by cleaning the Tuscan kale, taking only the leaves.

Then chop it, and also cut the potatoes into cubes and the carrots into slices.

In a pot, sauté the carrots, celery, onion and aromatics in extra virgin olive oil.

Then add the Tuscan kale, potatoes and carrots and cover with water.

Cook with the lid on and, once boiling, simmer for about 20 minutes.

At this point remove the aromatics, season with salt and add the lentils, chickpeas and beans.

Cook for another 15–20 minutes and then add the spices you prefer along with a teaspoon of tomato paste.

To make it even creamier, take 1/3 of the soup and blend it.

Serve with a good drizzle of extra virgin olive oil and two large slices of toasted bread.