White Bean Soup with Cornbread

Simmer the beans in plenty of water for about 45 minutes until soft.

Peel and slice the carrots. Peel the onion, cut into 4–6 strips, remove the root base, and pull each onion layer apart. Blanch the tomatoes and kale in boiling salted water. Peel the tomatoes, cut in half, remove seeds, and cut into 3–4 strips.

In a saucepan, bring the broth to a boil with the vegetables (except the tomatoes). Simmer over low heat for 5–8 minutes. Then add the tomatoes and beans and heat through. Season with vinegar, salt and pepper.