Farinata Toscana (Kale and Polenta Soup)

Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery, then cook for 5-7 minutes, stirring occasionally, until softened.
4 tablespoons olive oil
1 medium red onion
1 medium carrot
2-3 celery stalks
Add the sage and cook for another 30 seconds, then stir in the the cavolo nero and ½ teaspoon salt. Cook for 2–3 minutes until it starts to wilt.
3 sage leaves
½ pound Tuscan kale
½ teaspoon salt
Pour in the crushed tomatoes and tomato sauce, followed by the borlotti beans. Stir well and let everything simmer for 1-2 minutes.
1 cup crushed tomatoes
½ cup tomato sauce
1 can (14 oz / 400 g) borlotti beans
Add the vegetable stock and bring to a gentle boil. Reduce the heat and let it simmer for 10 minutes.
3 cups low-sodium vegetable stock
Add the instant polenta in batches while stirring constantly to prevent lumps. Keep stirring for about 3–5 minutes until the soup thickens into a creamy consistency.
4 oz instant polenta
Taste and adjust with salt and freshly ground black pepper as needed. Serve hot, drizzled with extra olive oil.
Salt and freshly ground black pepper to taste