Farinata (Soup)

My grandfather grew zucchini like weeds and so my Nonna was always trying various ways to cook it. As a kid, I loved this recipe, but as it reminded them of their poorer days in Naples, they did not. The mint is so brilliant in this dish…and great for digestion.

Makes 3-4 servings

Ingredient List:

• Extra virgin olive oil
• 2 cloves fresh garlic, whole in peels
• ½ yellow onion, diced
• Sea salt
• 1 carrot, diced
• 1 stalk celery, diced
• 1 cup cooked or canned cannellini beans
• 5 cups spring or filtered water
• ½ cup chickpea flour
• 3-4 leaves lacinato kale, stems removed and diced, leaves chopped in bitesize pieces
• Cracked black pepper

Step By Step Instructions:

Place a small amount of oil along with garlic and onions in a soup pot over medium heat. When the onions begin to sizzle, remove the garlic cloves, add a pinch of salt and sauté for 1-2 minutes.

Stir in carrot and celery, a pinch of salt and sauté for 1-2 minutes. Add beans, water and slowly sprinkle chickpea flour while stirring. Bring to a boil, cover and reduce heat to low. Simmer for 10 minutes.

Season to taste with salt, stir in kale and simmer, uncovered, stirring often until the kale it soft, about 5 minutes. Serve with a generous crack of black pepper.