Ingredients
- 1/4 cup olive oil
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 garlic cloves, minced
- 1 tablespoons rosemary, fresh and finely chopped
- 1 litre vegetable stock (4 cups)
- 400 grams tomatoes, chopped (canned)
- 200 grams kale, 1 bunch rinsed
- 800 grams cannellini beans (canned drained and rinsed)
- Salt, to taste
- Pepper, to taste
- 300 gram ciabatta bread loaf (cut into 3cm thick fingers)
- 1/3 cup parmesan, finely grated to serve
How to Make
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Step 1: Heat one tablespoon of the oil in a stockpot over a medium heat and add the onion, carrot, garlic and rosemary and cook, stirring, until soft and then add the stock and tomatoes and bring to the boil and simmer, covered for 10 minutes
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Step 2: Trim leaves from kale, discarding stems and finely shed and then add to the soup with beans and simmer for a further 3 to 5 minutes and season to taste.
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Step 3: Meanwhile place bread on an oven tray and drizzle with remaining oil and cook in a hot oven (200C) for about 10 to 12 minutes or until golden and serve the soup with bread and parmesan.
We hope you enjoy this recipe!
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