Kale and Bean Soup

Method

1. If using dried borlotti beans, soak them overnight. If using fresh borlotti beans, shell them. You can also use canned beans, but fresh or dried are preferred.
2. Cook the beans in a pot of water with one whole garlic clove until tender (about 15 minutes for fresh beans). Reserve the cooking liquid.
3. Prepare the vegetables: finely chop the leek, carrot, and celery. Mince or grate the garlic. Peel and dice the potato and pumpkin. Strip the black kale leaves from the tough stems and chop coarsely.
4. In a large pot, heat a generous amount of extra virgin olive oil. Add the leek, carrot, celery, and garlic. Sauté over medium heat until softened.
5. Add the diced potato and pumpkin. Let them cook for a few minutes, stirring occasionally, allowing them to stick slightly to the bottom for flavor.
6. Add the chopped black kale. Season with salt and stir until the kale wilts.
7. Add water, a little at a time, just enough to cover the vegetables. Bring to a gentle simmer.
8. When the vegetables are partly cooked, add the cooked borlotti beans along with some of their cooking liquid. Continue simmering until all ingredients are tender and the soup has thickened.
9. Season with freshly ground black pepper. Let the soup rest for at least 30 minutes (or up to an hour) to allow the flavors to meld.
10. Serve the soup in bowls. If desired, place a piece of toasted bread or frisella at the bottom of each bowl. Top with generous amounts of grated Parmesan and pecorino cheese. Drizzle with extra virgin olive oil and enjoy.