Tuscan white bean soup

INGREDIENTS

2 tbsp extra virgin olive oil

1 onion, diced

2 cloves of garlic, finely chopped

2 carrots, peeled and diced

2 celery stalks, diced

2 potatoes, peeled and cubed

1 tbsp tomato paste

1 can diced tomatoes

2 tins (800g) cannellini beans, rinsed and drained

2 bay leaves

½ tsp dried oregano

1 tsp dried thyme

1L vegetable stock

2 cups chopped kale

Season to taste

Parmesan cheese and bread to serve

Heat oil in a large soup pot over medium heat. Add the onion and sauté for 2–3 minutes until just softened.
Stir in the garlic, carrot and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and smell fragrant.
Add the potato and tomato paste. Stir well to coat everything, then cook for another minute to deepen the flavour.
Pour in the diced tomatoes, beans, herbs, and stock. Stir to combine and bring to the boil.
Once bubbling, reduce heat to low and let it simmer gently for 30 minutes, stirring occasionally.
Discard the bay leaves, then add the kale and stir through until wilted.
Ladle into bowls, top with a generous grating of parmesan, and serve with crusty bread.

Heat oil in a large soup pot over medium heat. Add the onion and sauté for 2–3 minutes until just softened.
Stir in the garlic, carrot and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and smell fragrant.
Add the potato and tomato paste. Stir well to coat everything, then cook for another minute to deepen the flavour.
Pour in the diced tomatoes, beans, herbs, and stock. Stir to combine and bring to the boil.
Once bubbling, reduce heat to low and let it simmer gently for 30 minutes, stirring occasionally.
Discard the bay leaves, then add the kale and stir through until wilted.
Ladle into bowls, top with a generous grating of parmesan, and serve with crusty bread.

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