Deep Cavolo Nero soup

Remember the cavolo nero aka Tuscan kale I picked from the garden on Sunday, well I knew exactly what I wanted to make with it.
I have been hankering after this Zuppa di Castagne e Cavolo Nero, a deep dark chocolate looking soup that I saw on Barbara’s blog Dish'n' That a little while ago. I just didn’t have any nuggets of fresh chestnuts or even those cooked ones that are shrink wrapped, so I decided to substitute the fresh chestnuts with a tinned puree. But that wasn’t the only thing I changed, I adapted it a little more as I was cooking. I hope Barbara doesn’t mind.

The soup certainly had texture and depth of flavour, and if I had not made it myself from scratch I would have been suspicious that a meat stock had been used, as it had a ‘meaty’ taste and smell to it. This flavour is imparted by the chestnuts. The soup itself was rather delicious and certainly a meal in a bowl, and as Barbara suggested I served it with a hunk of good crusty bread. I am submitting this recipe to Grow your own (GYO), which celebrated it second birthday. It was started by Andrea Meyer of Andrea's Recipes. It is a twice-a-month blogging event that celebrates the foods we grow ourselves and the dishes we create using our homegrown products. GYO#40 is presently being hosted by Nate at House of Annie and he's invited us all to do it again. How can I resist such an offer, especially to show off the last of my homegrown black kale.

Cavolo nero, Chestnut and Butter Bean Soup
Serves 4 - 6
Ingredients
1 large onion, chopped
1 large carrot, chopped
3 stalks celery, peeled of stringy bits with a potato peeler, then chopped
4 garlic cloves, chopped
3 tablespoons olive oil
1 x 400g canned plum tomatoes in juice
1 ½ pints vegetable stock
1 x 435g canned unsweetened pureed chestnuts
1 x 400g can white beans, drained and rinsed
About 250g of Cavolo Nero, stems and ribs removed and leaves chopped into pieces
Salt and pepper, to taste
2 tablespoons Tamari
Method
Heat the olive oil in a large soup pot and add the onion and garlic. Let sweat a bit, then add the carrot and celery. Saute for a few minutes, then add tinned tomatoes, the chopped kale, Tamari and seasoning and cook for a few minutes more before adding the vegetable stock. Let it simmer for about 30 minutes stirring occasionally, before adding in the pureed chestnuts and beans and simmer for a further 15 minutes. Transfer about ½ pint of the soup to a blender and process. Return to the pot; give it a stir. Add more seasoning if required and let simmer for a few minutes before serving.