Best served with lots of hot buttered toast.
Bean, Kale & Parmesan soup
Quick, simple and delicious!
- 3 carrots finely chopped
- 1 onion finely chopped
- 2 tbsp olive oil
- 1 tin tomatoes
- 1 tin cannellini beans
- 1 litre vegetable stock
- A parmesan rind
- A few handfuls of shredded cavolo nero/chard or spinach
- Warm the olive oil in a pan, add the carrots and onion. Fry gently until soft and translucent- don’t skimp on time, it will add flavour to the dish.
- Add the tomatoes the cannellini beans and a litre of veg stock (I use Marigold) and a rind of parmesan, it gives a wonderful savouriness to the soup (plus unexpected gooey cheesiness)
- Simmer for 10 mins and add a few handfuls of chopped chard/spinach to wilt down.
Eat with lots of hot buttered toast.