Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 1/2 cup extra virgin olive oil
- 1 brown onion, halved, thinly sliced
- 1 leek, thinly sliced
- 4 cloves garlic, crushed
- 2 celery sticks, coarsely chopped
- 2 carrots, coarsely chopped
- 3 dried bay leaves
- 1/2 punnet thyme
- 5 large tomatoes, coarsely chopped
- 2L vegetable stock
- 1 bunch kale, shredded
- 400grams can cannellini beans, rinsed, drained
- 2/3 cup grated parmesan cheese
- 6 slices day-old sourdough
Nutrition per serving
2180kJ / 520Cal
2180 Kilojoules or 520 Calories
25% of daily energy intake*
Protein
18.5grams
Fat
25.7grams
Carbs
49.8grams
Sugars
11.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Take your tastebuds on a trip to Italy with this moreish Tuscan vegetable soup. Add leftover veggies to this moreish recipe to use up all the odds and ends in your fridge and pantry.
Method
Step 1 of 5
Heat 2 tbs oil in a large heavy-based saucepan over medium-high heat. Add onion, leek and garlic. Cook, stirring, for 3 minutes or until softened.
Step 2 of 5
Add celery, carrot, bay leaves and 2 sprigs of thyme. Cook, stirring occasionally, for 3 minutes or until well combined. Stir in tomato, then cook for a further 4 minutes or until tomato softens slightly.
Step 3 of 5
Add stock and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, for 20 minutes or until vegetables are almost tender. Cool slightly.
Step 4 of 5
Add kale and beans. Cook, stirring occasionally, for 5 minutes or until kale wilts. Stir in of the parmesan.
Step 5 of 5
Place bread in shallow soup bowls. Ladle soup over bread. Drizzle with remaining olive oil. Sprinkle with remaining parmesan. Serve topped with remaining thyme sprigs.
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