Kale soup

1 onion,

1 carrot,

1 celery stalk,

3 tablespoons extra virgin olive oil,

500gr kale,

300gr potatoes,

250gr canned cannellini beans,

1 can of peeled tomatoes,

1 bay leaf,

3 Ecodoses of water,

4 1cm-thick slices of Tuscan bread,

1 clove of garlic,

salt and pepper.

1 Chop the onion, carrot and celery. Put the oil in the open cooker and heat it on medium heat, then sauté the chopped vegetables for 1 minute.

2 Wash the kale and cut the leaves into strips, removing the harder middle rib. Peel the potatoes and cut them into 1cm cubes. Put the kale and potatoes in the cooker, stir to coat, add salt and pepper then the peeled tomatoes. Add 3 Ecodoses of water. Add the bay leaf then close the lid and turn up the heat.

3 Cook for 30 minutes after the hiss.

4 While the soup is cooking, rub the bread slices with the garlic and toast them under the grill at full blast for 3 minutes.

5 At the end of cooking let the steam vent gradually and open the lid. Add the cannellini after rinsing them and draining them, stir well, add any salt and pepper to taste and serve with the toasted bread slices.