This soup recipe is simple and uncomplicated, but I found that I really liked the layered textures and fresh taste compared with some heavier, more complex soups – a place for everything, as they say.

It came about, like many good recipes do, from a wish to elevate something more ordinary to something more “substantial”. The texture is very satisfying, the flavour is clean and appealing. It’s a little effort plus a little thought. The last touch of smoked olive oil just adds a subtle depth of aroma and taste, and demonstrates a little further attention to detail. Recipe taken from Cooking For The Senses by Gregor Law and Jennifer Peace Rhind.

The book presents a new way of looking at food and flavour. Published by Jessica Kingsley Publishers, Cooking for The Senses is on sale now for £25.

For more information see the website: www.jkp.com/uk/cooking-for-the-senses-1.html/

Serves 4

Ingredients

1 tbsp olive oil

1 small onion, roughly chopped

800ml vegetable stock

2 x 400g tins of tomatoes

1 x 400g tin of butter beans, drained and rinsed

5 or 6 cavolo nero leaves, stems removed and roughly chopped, or kale

Sea salt and pepper, or orange pepper if you have it

A handful of basil leaves

Smoked extra virgin olive oil

Method

1 Gently fry the onion in the olive oil until it is translucent and add the vegetable stock.

2 Cook on a medium heat for five minutes and then add the tomatoes.

3 Bring to the boil and reduce to a simmer for 10 minutes.

4 Briefly pulse the soup with a hand blender for approximately five to 10 seconds – this will add a little body to the soup, but you want to keep most of the chopped tomato.

5 Next, add the butter beans and chopped cavolo nero. Cook for a further five to 10 minutes to cook the cavolo nero.

6 Now season with salt and pepper to taste. Serve with torn basil leaves, a good drizzle of smoked olive oil on top and some good bread on the side.