Ingredients for 4 people
2.5 pints (1.5 litres) bean cooking stock with a few beans
3.5 fl oz (100 ml) extra-virgin olive oil
10 oz (300 g) yellow cornmeal
3 tablespoons tomato purée (concentrate)
5 oz (150 g) black leaf kale, coarsely chopped
3.5 oz (100 g) carrot, celery and onion, finely chopped
7 oz (200 g) pumpkin, to be added to the kale (optional)
2 cloves garlic
Bring the bean cooking stock to the boil in a large pot. Meanwhile, sauté the carrot, celery and onion in the oil with the parsley and garlic.
Add the tomato purée. Remove from the heat and press through a fine-mesh strainer, then add to the boiling stock.
Add the black leaf kale and the pumpkin, cut into small pieces, if desired. Cook for about 15 minutes. Season with salt.
Gradually sprinkle in the cornmeal, constantly stirring with a wooden spoon. Cook for 1 hour.
Serve, spooning the mixture into bowls and drizzling with a little extra-virgin olive oil.