Ingredients
- 2 bunches of kale
- 300 g pumpkin
- 400 g dried beans
- 2 sage leaves
- 1 Tuscan red onion
- 3 cloves of garlic
- 100 g lard
- 50 g bacon
- 150 ml extra virgin olive oil
- 6 slices of unsalted Tuscan bread
- Salt to taste
Instructions
Prepare the Beans
Soak the dried beans in warm water for about 12 hours.
Drain and cook them in salted water with sage, onion, and garlic for about 15 minutes.
Prepare the Vegetables
Clean the pumpkin, remove seeds and fibers, and cut it into small cubes.
Wash the kale and chop it into small pieces.
Cook the Soup
Finely chop the lard and bacon, then sauté them in a pot with two tablespoons of extra virgin olive oil.
Add the kale, cooked beans with their cooking liquid, and the diced pumpkin.
Simmer for about 30 minutes until all ingredients are tender and well combined.
Prepare the Bread
Toast the slices of Tuscan bread in the oven until crisp.
Serve
Place the toasted bread in individual bowls and pour the hot soup over it.
Finish with a drizzle of extra virgin olive oil and serve immediately.