Tuscan vegetable soup

Prep 20 mins | Cook 50 mins | Serves 4-6

2 tbs olive oil
1 brown onion, finely chopped
3 garlic cloves, finely chopped
2 carrots, peeled and diced
1 celery stalk, chopped
1 zucchini, diced
1 large Desiree potato, peeled and diced
Pinch dried chilli flakes
4 cups vegetable stock
8 sage leaves
400g ripe tomatoes, diced
3 stems cavolo nero or kale (about 100g), leaves trimmed and chopped
400g can cannellini beans, drained and rinsed
Grilled sourdough bread and grated parmesan, to serve

Step 1 Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring often, for 3-4 minutes until very soft. Add carrots, celery, zucchini, potato and chilli flakes. Cook, stirring for 4-5 minutes until vegetables begin to soften.

Step 2 Stir in stock, sage and tomatoes. Cover and bring to the boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 30-35 minutes or until vegetables are tender. Stir in cavolo nero or kale and beans and simmer for 5 minutes or until leaves are tender. Season with salt and pepper to taste. Serve soup with grilled bread and parmesan.

Good for you ... Carrots

The old saying that carrots help you see in the dark is due to their high content of beta carotene, which the body converts to vitamin A and uses for normal vision.

A good source of vitamin C, one of the vitamins needed for the normal functioning of the immune system.

Provide dietary fibre, whether raw or cooked. Dietary fibre helps keep the intestine healthy.