Tuscan Bean Soup With Pumpkin and Kale Zuppa Frantoiana

Ingredients

• 1 small carrot, finely chopped
• 1 stick celery, finely chopped
• 1 small onion, finely chopped
• 1 14 ounce tin (400 grams) of cooked Borlotti (cranberry) beans (cannellini beans or chickpeas also work well here)
• 1 wedge of pumpkin (about 7 ounces/200 grams), peeled and diced
• 1-2 small-medium potatoes, peeled and diced
• 1 small bunch of cavolo nero (you could use silverbeet or spinach instead)
• 4 cups (1 litre) of water or vegetable stock
• salt and pepper to taste
• Extra virgin olive oil, for drizzling
• Toasted bread rubbed with garlic, optional for serving

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