This Tuscan soup used up yet more of our allotment cavolo nero (black kale). I put in: three of our homegrown leeks, chopped and fried off in chicken fat left over from our roast the previous week, juniper berries, peppercorns, small cubed leftover carrots that were starting to wilt, an armful of washed, blanched and chopped cavolo nero, a big tin of white beans from the corner shop, some pomodoro, but not much, some leftover mashed potato, a piece of smoked pork from Lidl, water, seasoning.
Really, really nice. I made a huge potful. We ate it two days in a row and froze the rest.
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