A Hearty Embrace of Tuscan Tradition

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Julia

early adapter of Instant Pot

½ tbsp. Olive oil

1 large onion (200g), finely chopped

1 Leek (80g), chopped

2 garlic cloves, finely chopped

½ teaspoon dried thyme

1 carrot (150g), finely chopped

2 celery sticks (100g), finely chopped

2 medium vine tomatoes, deseeded and roughly cubed (140g)

600 ml vegetable stock, plus extra water if required

2 sprigs of fresh thyme

1 tin cannellini beans (240g), drained

20 g freshly grated parmesan or vegetarian alternative

100 g black kale or cabbage

Optional: Sea salt, black pepper, and extra parmesan to season

Ciabatta or stale bread to serve

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