Tuscan Kale Soup

Tuscan Kale Soup

  1. 1 tablespoon olive oil plus more for later
  2. 1 onion, chopped
  3. 2 sticks celery, chopped
  4. 1 fat carrot, chopped
  5. sea salt and pepper
  6. ¼ teaspoon dried chilli flakes
  7. 3 cloves garlic, 2 finely chopped, 1 halved
  8. 1 x 796ml (28oz) can tomatoes
  9. 500g kale, stripped from the stalk
  10. 1 x 398g (14oz) can cannellini beans, drained and rinsed
  11. parmesan rind, parmesan cheese to garnish
  12. 4 slices sourdough bread
  1. Heat olive oil in a heavy-based soup pan over medium heat. And onion, celery and carrot. Season with salt and cook, slowly, until soft. Add chilli flakes, garlic and cook 1 minute more. Add tomatoes with their juice, break them up with a spoon, and simmer for 3-5 minutes.
  2. Chop the kale. Add it to the pot with the beans, along with 3 cups of water (or stock) and a parmesan rind. Cook until kale is soft. Season well with salt and pepper.
  3. While soup is cooking, heat 1 teaspoon olive oil and halved garlic in a fry pan. Add sliced bread and fry until crispy.
  4. Place bread in shallow serving bowls. Fish out parmesan rind and discard. Spoon soup over bread. Top with parmesan cheese, a few swirls of good olive oil, and pepper.
  1. Serves 4