Bread soup
Serves 4
2 tablespoons extra-virgin olive oil , plus extra for drizzling 1 brown onion , finely chopped 4 garlic cloves , thinly sliced , plus 4 more cut in half to rub on the bread ½ teaspoon chilli flakes Handful flat-leaf parsley , finely chopped 400g ( 14 oz ) tinned cannellini beans , drained ½ bunch kale , tough spines removed , chopped 400g ( 14 oz ) tinned crushed tomatoes 2 tablespoons chicken-style stock powder Parmesan rind 8 slices sourdough bread ½ cup ( 50g ) finely grated parmesan
1 . Heat the olive oil in a large heavy based saucepan over medium heat . Add the onion and cook for 2 minutes , then add the sliced garlic , chilli flakes and parsley . Sauté , stirring , for 2 – 3 minutes .
2 . Add the cannellini beans , kale and crushed tomatoes , stir , then reduce the heat to low .
3 . Pour in 3 cups ( 750ml ) of water and stir in the stock powder .
4 . Next up is the magic umami step : throw in the parmesan rind then simmer for 20 minutes with the lid ajar .
5 . Meanwhile , toast the sourdough . As soon as it pops , rub each slice with a chunk of cut garlic and sprinkle with parmy .
6 . Add a piece of toast to the bottom of each serving bowl and cover with soup . Drizzle with olive oil and serve with all the remaining toast .
© Dietitian Connection 29 Infuse | October 2023