Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 100grams green beans, trimmed, cut into 2cm pieces
- 2 carrots, peeled, diced
- 1 brown onion, finely chopped
- 1 baby fennel, trimmed, diced
- 400grams tin diced Italian tomatoes
- 1/4teaspoons dried chilli flakes
- 6 cup vegetable stock
- 1/2 cup parmesan, finely grated (to serve)
- 60grams baby kale, roughly chopped
- 4 slice ciabatta bread
- 1 cup water
- 1/4 cup olive oil
- 1/2 cup dried pasta shells
- 2 stick celery, diced
- 2 garlic cloves, crushed
Nutrition per serving
1880kJ
Protein
16.8grams
Sugars
13.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Line a baking tray with baking paper.
Step 2 of 5
Remove crusts from bread. Cut into 2cm cubes. Add to bowl with 1 tbs oil. Toss to coat. Transfer to tray. Bake for 10 minutes until golden and crisp. Transfer to a bowl. Set aside.
Step 3 of 5
Heat the remaining oil in a large saucepan over medium heat. Add the vegetables and garlic. Cook, stirring occasionally, for 10 minutes or until soft. Stir in stock, tomato, chilli and water. Bring mixture to the boil. Simmer for 30 minutes.
Step 4 of 5
Add the pasta and cook for 5 minutes. Add the beans and kale. Cook for 5 minutes or until beans are tender.
Step 5 of 5
Ladle soup into bowls. Top with croutons and parmesan. Serve.
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