Celery kale

celery • carrot • leek • small potato • Tuscan kale leaves (about 50 grams), stems removed • dried lentils (about 70 grams) • bay leaf • extra virgin olive oil • vegetable broth (about 600 ml) or water • tomato puree (about 50 ml) • Salt, to taste • Freshly ground black pepper, to taste •

frozen raw borlotti beans • carrot • celery stalk • an onion • (500 g) Tuscan kale (lacinato kale) • tomato purée

Tuscan kale (cavolo nero) (about 400 grams) • potatoes • onion • carrots • celery stalks • borlotti beans (about 250 grams) • tomato purée (about 250 grams) • bay leaf • chili pepper • Water, • Salt, to taste • Extra virgin olive oil, to taste

Angel hair pasta (I used 3 nests) • onion • carrot • celery stalk • garlic • Extra virgin olive oil, • Tuscan kale (lacinato kale) • medium potatoes • cooked beans (about 140 grams) • cooked chickpeas (about 140 grams) • cooked lentils (about 140 grams) • butter •

lacinato kale (about 200 g) • potatoes (about 100 g) • borlotti beans (about 100 g) • small carrot • celery stalk • shallot • sage leaf • bay leaf • garlic clove • Olive oil, • Salt, • Black pepper, •

white onion • celery • carrot • lacinato kale (Tuscan kale) • potatoes • dried chickpeas (about 100 grams) • dried cannellini beans (about 100 grams) • farro (about 100 grams) • Extra virgin olive oil • Coarse salt

zucchini • onion • carrot • celery stalk • To taste, garlic • basil • Swiss chard (about 250 grams) • lacinato kale (about 250 grams) • a head of savoy cabbage • green beans (about 100 grams) • canned peeled tomatoes (about 200 grams) • To taste, olive oil •

celery • onion • carrot • wheat berries (about 50 grams) • butternut squash, diced (about 200 grams) • small potatoes • cherry tomatoes • cooked chickpeas, drained • lacinato kale (also called Tuscan kale or dinosaur kale) • To taste, toasted rustic bread

To taste Tuscan bread (unsalted country bread) • To taste canned peeled tomatoes • To taste Swiss chard • To taste lacinato kale (Tuscan kale) • To taste green cabbage • To taste celery • To taste carrot • To taste onion • To taste potatoes • To taste cooked beans (prepared in advance) • Optional: prosciutto rind

onion • large carrot • celery stalk • leek • leaves of savoy cabbage • leaves of lacinato kale (Tuscan kale) • thyme • borlotti beans • Extra-virgin olive oil, salt, and pepper • Broth • Day-old rustic bread,

potatoes (about 600 grams) • light green zucchini (about 400 grams) • large red onion • celery stalks • carrots • lacinato kale (about 300 grams) • garlic cloves • Fresh basil • vegetable broth (about 1 liter) • Fresh rosemary • extra virgin olive oil (for sautéing) • extra virgin olive oil (for drizzling) •

dried cannellini beans (about 350 grams) • bay leaves • garlic • extra-virgin olive oil • fresh rosemary • water (2 liters) • Salt, to taste • Freshly ground black pepper, to taste • lacinato kale (about 300 grams) • Swiss chard (about 300 grams) • savoy cabbage (about 250 grams) • extra-virgin olive oil •

carrots • celery stalks • lacinato kale (cavolo nero) • savoy cabbage • day-old bread (about 120 grams) • borlotti beans • onion

lacinato kale (cavolo nero) • savoy cabbage • Swiss chard • potatoes • carrots • onion • peeled tomatoes • zucchini • celery stalks with leaves • cannellini beans (about 150 grams) • red beans (about 150 grams) • chickpeas (about 150 grams) •

cannellini beans (about 250 grams) • green cabbage • zucchini • lacinato kale (about 200 grams) • onions • carrots • Celery, • parsley • Olive oil, • tomato puree • bouillon cubes • thin slices of bread

carrot • onion • celery stalk • fresh parsley • medium potatoes • canned cannellini beans (about 250 grams) • tomato purée (about 1/2 cup or 120 ml) • vegetable bouillon (about 15 grams) • fresh spinach (about 600 grams) • savoy cabbage (about 700 grams) • Swiss chard (about 700 grams) • lacinato kale (about 100 grams) •