Ingredients

• 7oz - 200g stale sourdough bread
• 6 tbsp olive oil
• 1 large brown onion
• 1 large whole leek
• 2 medium carrots
• 2 celery sticks
• 2 x cans of 400g cannellini beans
• 1 cup fresh parsley leaves
• 1 x 14oz - 400g can of peeled tomatoes
• 1 tbsp tomato paste
• 4 cups vegetable stock
• 1 large zucchini
• Parmesan cheese (grated)
• 8oz -230g kale
• Salt and white pepper

Steps

• Step 1

  Tear the bread into chunks, place on a baking sheet drizzle with olive oil and dry out in the oven 30 minutes on low heat for crispy croutons. Remove when very crispy. (300F – 150C)

• Step 2

  Chop the onion, leek, carrots, celery and zucchini. Roughly cut the kale leaves without the stems. Have your parsley roughly chopped and ready for later.

  Place a heavy bottomed saucepan or Dutch oven over medium heat. Add olive oil, once hot, throw in the chopped vegetables except for the zucchini and kale, add minced garlic and leave to sweat on low heat for approx. 15 minutes. Stir occasional and do not brown.

• Step 3

  Pour in the stock and bring to a gentle simmer, reduce to a low heat.

• Step 4

  Add crushed tomatoes and the tomato paste.

• Step 5

  Empty one of the cans of beans into a food processor and blend into a smooth puree. For the second can, simply rinse under water and drain and add both the blended and drained whole beans to the soup pot. Season with salt and pepper, cover with a lid and simmer gently for 45 minutes, stirring occasionally.

• Step 6

  After 45 minutes, add the finely diced zucchini and chopped kale leaves (stalks removed). Cover again and simmer for a further 15 minutes. Add chopped parsley and taste for seasoning.

• Step 7

  To plate up, place a few chunks of the dried bread croutons on the bottom of each soup bowl and pour soup over the top. Add a drizzle of olive oil and grated Parmesan cheese and a little chopped parsley.

Little Tips

Make a basic vegetable stock using onion, celery and bayleaf.