Ingredients

• 4 tbsp olive oil
• 2 large carrots
• diced
• 1 large onion
• roughly chopped
• 2 celery sticks
• roughly chopped
• 2 garlic cloves
• finely chopped
• pinch dried red chilli flakes
• 200g/7oz tinned white beans
• such as haricot (drained weight)
• 500ml/18fl oz vegetable or chicken stock
• ciabatta bread
• cut into slices
• to serve
• 100g/3½oz Parmesan (or alternative vegetarian hard cheese)
• finely grated
• to serve
• 250g/9oz kale
• stalks removed
• roughly chopped
• handful fresh flatleaf parsley
• roughly chopped

Directions

• Heat a dash of oil in a frying pan over a medium heat. When hot
• add the carrots
• onion
• celery
• garlic and chilli flakes. Fry until softened
• then tip in the beans and stock. Stir
• bring to a simmer and cook for 5–8 minutes
• or until cooked through.
• Preheat the grill until hot. Toast both sides of the ciabatta slices. Sprinkle with the Parmesan and toast until melted.
• Stir the kale and parsley into the soup just before serving. Serve the soup in warm bowls with the Parmesan toasts.