Borlotti bean soup

• 300 g dried borlotti beans
• 1 bay leaf
• 1 small Savoy cabbage

Soak the beans overnight. The next morning, drain them and boil for 1 hour with the bay leaf. Remove from the heat and drain, reserving about 150 ml of the cooking liquid.

Puree around three-quarters of the beans with an immersion blender or food mill and mix the puree with the reserved cooking liquid.

Finely chop the Savoy cabbage, chard, carrot and celery. Mince the rosemary.<