Tuscan "beans and greens" soup

• porsi: Serves 8

Bahan-bahan

2 tbsp extra-virgin olive oil

1 large onion, chopped

3 carrots, peeled and chopped

2 celery stalks, chopped

4 garlic cloves, crushed

1/2 head Savoy cabbage

1 small bunch of kale

2 x 400g tins of tomatoes

2 x 400g tins of cannellini beans, rinsed and drained

3 sprigs fresh thyme

1 bay leaf

1/2 tsp dried chilli flakes

Satt and black pepper

1.4l chicken or vegetable stock

To serve:

Parmesan, grated

Petunjuk

1 Heat the olive oil n a large pot over a medium- high heat. Cook the onion, carrots, and celery for 5-6 minutes or until the onions are soft and translucent. Add the rlic and cook for 30 seconds longer.

2 Add the cabbage and kale and stir for 4-5 minutes until wilted.

3 Stir in the tomatoes beans. Add the thyme, sodium bay leaf, chilli flakes and Pour the stock over

4 bring to a boil over a low heat, cover and simmer to taste with salt and pepper

5 Remove the bay leaf Ladle the soup into Bowls and serve with chicken pesto panini.