Billy White is a chef, ultra runner and race director for SÖRMLANDS 100. This is one out of 80 recipes in his book EAT, RUN, ENJOY. The food will help runners reach their performance goals in an enjoyable way and works as good for skiers.

A classic autumn Tuscan peasant dish, it gives you the sustenance you need for a long day out in the fields. It’s not the most glamourous of dishes but it’s hard to beat when the leaves are turning and there’s a bit of a chill in the air. With the beans being high in vegetable based protein and the kale packed with iron it’s a great recovery dish.

Serves 4

4 tbsp Extra virgin olive oil
2 carrots, roughly diced
1 large onion, roughly diced
3 stalks of celery, roughly diced
2 cloves of garlic, crushed
3 springs of thyme, picked a chopped
½ tsp salt
2 x 400g tins white beans, cannellini beans are ideal
1l chicken or vegetable stock
250g Cavolo nero, stems removed and finely chopped

Add the olive oil to a large pot over a low heat and add the carrots, onion, celery, chopped thyme and salt, sweat the vegetable for 15-20 minutes until really soft but not coloured, add the stock and beans and bring up to the boil, simmer for 5 minutes then add the cavolo nero, simmer for a further 5 minutes. Season with black pepper and perhaps a little more soup.

It’s best served with toast rubbed with a little raw garlic and a little grated parmesan.

Pictures (c) Patrik Engström & Gawell Förlag