E3: Canned Bread Soup

INGREDIENTS

2 tbsp olive oil, plus extra to serve

1 onion, finely chopped

4 garlic cloves, finely sliced

½ tsp chilli flakes

Handful parsley, chopped

400 g can cannellini beans, drained

½ bunch kale, chopped

400 g can crushed tomatoes

2 tbsp chicken stock powder

½ cup grated parmesan

Parmesan rind, optional

Sourdough, sliced

method

Heat oil in a large cast iron pot over medium heat.

Add onion and cook for 2 mins, followed by garlic, chilli flakes and parsley. Cook, stirring for 2-3 mins.

Add cannellini beans, kale and season.

Add crushed tomatoes, stir and reduce heat to low.

Pour in 2 cans of water (800 ml) and stir in the stock powder. If using, add in parmesan rind and bring to a simmer.

Cook for 15-20mins.

Meanwhile, toast sourdough.

Add a piece of toast to each serving bowl, ladle over soup. Top with another slice of toast and parmesan and drizzle over olive oil to serve.