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TN&M in the Kitchen: Farinata di Cavolo Nero

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


Farinata di Cavolo Nero (Tuscan Kale & Polenta Soup)

Serves 4 - Cook in 50 minutes plus overnight to soak cannellini 


- 2 bunches lacinato/dinosaur kale, stems removed 

- 1 leek, finely chopped

- ½ cup Extra-virgin olive oil 

- 400g cannellini beans, soaked overnight & boiled 

- 250g polenta (cornmeal)

- Salt & pepper


Step 1

Wash the kale, remove all the stems and coarsely chop. Blend half of the boiled cannellini beans in a food processor. Heat some olive oil in a large saucepan, and sweat the finely chopped leeks.

Step 2

Add the chopped kale and let it cook down for 5 minutes or so before adding the cannellini beans, blended and whole. Bring the mixture to boil, add the polenta (cornmeal) and mix by hand vigorously to avoid any lumps.

Step 3

Cook for 40 minutes on low flame, stirring regularly — it should have the consistency of porridge. Serve while it’s still hot with a good drizzle of extra-virgin olive oil and ground pepper. Buon appetito! 

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