1 onions, sliced
1 stick celery, chopped
3 garlic cloves
1/2 celeriac, peeled and chopped
1 tin haricot beans
1 parmesan rind
2 sprigs thyme
1 litre chicken or veg stock
100g cavolo nero
50ml olive oil
50g parmesan, grated
20g hazelnuts, chopped
Heat a large pot and add a splash of olive oil. Fry the onions and celery on a low heat until soft, about 15 mins.
Add the garlic for another couple mins before adding the rest of the ingredients. Simmer for 30-40 minutes, until the celeriac is soft.
Meanwhile make the pesto. Blanch the cavolo nero in boiling water for 2 minutes. Place straight into cold water and then dry.
Blitz the cavolo nero with the olive oil and mix in the parmesan and nuts. Season to taste.
Once the soup is ready, remove the parmesan rind and thyme stalks and blitz with a hand blender until smooth. Season to taste.
Serve in a nice bowl with a drizzle of pesto and a lovely crusty bread. Enjoy x