White Bean and Kale Soup with Parmesan Toast

• 3 tbspolive oil
• 1onion, finely chopped
• 1carrot, finely chopped
• 4garlic cloves, sliced
• 5 gfresh rosemary leaves, finely chopped
• 1/2 tspchilli flakes
• 3 x 400gtins cannellini beans, drained and rinsed
• 1.2litres vegetable stock
• 200gkale, tough stalks removed and leaves torn
• 30 mllemon juice
• fine salt
• black pepper
• 4thick slices sourdough, about 50 g each
• 2 tbspextra virgin olive oil
• 50gParmesan, finely grated
• Finely grated lemon zest (2 g)

Method

1. 1Heat the olive oil in a large pan over a medium heat. Cook the onion and carrot with a pinch of salt for 8 minutes until soft, then add the garlic, rosemary and chilli flakes and stir for a minute until the garlic smells sweet.
2. 2Add the beans and stock, season with black pepper, and bring to a simmer. Cook for 10 minutes so the beans take on the flavour of the broth.
3. 3Scoop out a third of the beans with a little broth, mash thoroughly with a fork and stir back in to thicken the soup.
4. 4Add the kale and simmer for 5 minutes until tender. Stir in the lemon zest and juice, then taste before adding salt.
5. 5Heat the grill to high. Brush the sourdough with the extra virgin olive oil, toast one side under the grill, then flip, scatter the Parmesan over and grill for 1 to 2 minutes until melted and golden.
6. 6Ladle the soup into bowls with a good grind of pepper and serve with the Parmesan toast for dunking.

Per serving

kcal

566

protein

27.5g

fibre

15.6g

carbs

60.6g

fat

22.8g