Zuppa Toscana with Kale, Beans and Tomatoes

A thick and hearty soup from the Tuscany region of Italy, this is a great meal for chillier days! The main ingredients in this quick version of it are kale, red kidney beans, tomatoes and potatoes, plus onions, garlic and spices. Also called ribollita ("reboiled"), if you want to go really authentic on this dish, use black kale and white navy beans, add some celery, carrots and savoy cabbage to the recipe, soak your own beans overnight, and throw in some day-old bread into the mix to create a true peasant soup for the fall and winter. But here's how you make a great version of it in 20 minutes:

Serves 2 people

• A small bunch of black or regular kale, finely chopped
• 1 can of diced organic tomatoes
• 1 can of red kidney beans, thoroughly rinsed and drained (can also use white navy beans)
• 1-2 potatoes, peeled and cut into thin slices (little less than half an inch)
• 1/4 of an onion, peeled and chopped
• 1-2 buds of garlic (Spanish garlic is more potent, but regular is fine)
• 4-5 cups of soup stock (I used Wholefoods vegetable stock - it's really mild, so if you like a bit saltier taste, use a cube of veg soup stock and water instead)
• 2 tablespoons of olive oil
• 3 tablespoons of tomato paste
• oregano (dried or fresh)
• 2 bay leaves (dried)
• paprika
• salt or tamari sauce
• freshly ground black pepper

1. Heat up the olive oil carefully in a medium-to-large pot. If the oil gets too hot, it tastes bitter.

2. Add the onions and garlic.

3. When the onions/garlic turn a little golden in color, add the potatoes and a pinch of paprika, plus a little pepper. Add a little pinch of oregano. Note: if you're using the dried variety, crumble it between your fingertips to release more flavor.

4. Quickly add the vegetable broth and the tomatoes into the mix. Stir it all up.

5. Add the bay leaves, another little pinch of oregano and tomato paste.

6. Stir in the beans, then carefully add the kale. It (the kale) will shrink to a third of its size once it's boiling.

7. Give it a salt-and-spice check. Add salt or tamari, plus any additional doses of the other spices to your liking.

8. The soup is supposed to be thick. But if it looks much more like a stew and you barely see any liquid, add a little more broth.

9. Cook for 15-20 minutes until the potatoes are soft, but not overcooked and broken.

Click on this link to see Nikki's demonstration video on how to make this soup!