Probably one of the region’s most notorious dishes. Some recipes add sausage, but the cannellini beans are always the star of this understated soup.

Serves 4-6

Prep time: 1 hour (plus soaking time for beans)

Cook time: 20 minutes

Drain soaked beans and place in a large stock pot. Cover with water and add ham hocks. Bring to a boil and simmer until beans are soft, about 1 hour. Drain and set aside. Shred meat off ham hocks and set aside.

In a Dutch oven heat oil over medium. Add onions and cook until translucent. Add garlic and cook 1 minute. Stir in tomatoes, stock, blanched and chopped kale and cooked beans. Bring to a simmer and allow to heat through. Add in ham and season to taste with chili flake, salt and pepper.

Serve with crusty bread and a drizzle of olive oil on top.