Garlicky beans and kale in a savoury broth, cheese toast for dunking

≈ $3.42/serving$3.76at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• navy beans1 can (540 ml), drained
• kale½ bunch
• yellow onion1 ea
• carrot1 ea
• garlic4 cloves
• vegetable stock3½ cups
• olive oil3 tbsp
• rosemary leaves1 tsp dried
• parmesan cheese40 g
• lemon1 ea
• baguette1 ea

Method

1Prep

• •Dice the onion and carrot.
• •Slice the garlic.
• •Strip and ribbon the kale.

2Build the soup

• •Warm 2 tbsp of the olive oil in a soup pot over medium heat.
• •Sweat the onion and carrot for 6 minutes until softened.
• •Add the garlic and dried rosemary, and cook 1 minute until fragrant.
• •Add the white beans and stock, and simmer 15 minutes.
• •Mash a ladleful of beans against the pot to make the soup creamy.
• •Season well with salt and pepper.

3Finish

• •Wilt in the kale and cook 3 minutes until tender.
• •Stir in half the parmesan and the juice of half a lemon.

4Toast & plate

• •Heat the broiler.
• •Slice the baguette and top with the remaining parmesan.
• •Broil 1 to 2 minutes until the cheese melts and the edges crisp.
• •Ladle the soup into bowls and thread the last olive oil over the top.
• •Rest the toast on the rim of each bowl.