Ingredients

The following ingredients have 4 Servings
  • 1 onion (peeled and diced)
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of salt
  • 3 cloves of garlic (peeled and chopped finely)
  • 3 stalks of celery (chopped)
  • 2 carrots (peeled and chopped)
  • 1 zucchini (chopped)
  • 400 g tin of Italian diced tomatoes
  • approximately 300 to 400g of kale or cavolo nero (stems removed and chopped)
  • 400 g tin of cannellini beans (drained)
  • 400 g tin of butter beans (drained)
  • 1/2 cup of fresh basil (chopped)
  • 1/2 cup of fresh parsley (chopped)
  • 2 litres of vegetable stock
  • 4 slices of stale bread (torn into bite sized pieces)

Instruction

  • Heat a large soup pot over a medium low heat and add the olive oil, onion, garlic, celery, salt, carrots and zucchini and cook slowly for 15 to 20 minutes so that the vegetables sweat out their flavours and don't brown.
  • Stir the tinned tomatoes into the vegetables and cook for a few minutes.
  • Add the cavolo nero, butter beans and cannellini beans, basil and parsley and stir through the mixture (I like to squash some of the beans into the mix at this point to release their flavour and help thicken the soup) and cook for 10 minutes.
  • Add the vegetable stock and bring the soup to the boil before lowering to a simmer for 25 to 30 minutes
  • Add the bread and cooking until the bread has broken down, about 10 minutes.