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Ingredients
Method
- 4 tbsp olive oil
- 2 carrots, diced
- 1 onion, chopped
- 2 celery sticks, chopped
- 2 garlic cloves, finely chopped
- Pinch of chilli flakes
- 200g tin of white beans, drained
- 500ml chicken stock (or veg stock if making vegetarian)
- Ciabatta, to serve
- 100g parmesan, grated to serve
- 250 kale, roughly chopped
- Handful of parsley, chopped
- Heat a splash of olive oil in a large frying pan, and add the carrots, onion, celery, garlic, and chilli flakes, and fry until softened.
- Chuck in the beans and the stock, and simmer for 8-10 minutes. Just before serving, stir in the kale and parsley, then serve with toasted ciabatta topped with parmesan.
20 mins
4 serving
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