Canned Bread Soup
Two cans, a bunch of kale and whatever bread is going stale. Toast in the bottom of the bowl, toast on top, and a parmesan rind in the pot if you have one.
Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
INGREDIENTS
2 tablespoons olive oil, plus extra to serve
1 onion, finely chopped
4 garlic cloves, finely sliced
1/2 teaspoon chilli flakes
handful parsley, chopped
400g can cannellini beans, drained
1/2 bunch kale, chopped
400g can crushed tomatoes
2 tablespoons chicken stock powder
1/2 cup grated parmesan
parmesan rind (optional)
sourdough, sliced
METHOD
Heat the oil in a large cast iron pot over medium heat.
Add the onion and cook for 2 minutes, followed by the garlic, chilli flakes and parsley. Cook, stirring, for 2-3 minutes.
Add the cannellini beans and kale and season.
Add the crushed tomatoes, stir and reduce the heat to low.
Pour in 2 cans of water (800ml) and stir in the stock powder. Add the parmesan rind if you are using it, and bring to a simmer.
Cook for 15-20 minutes.
Meanwhile, toast the sourdough.
Add a piece of toast to each serving bowl and ladle over the soup. Top with another slice of toast and parmesan, and drizzle with olive oil to serve.
HINTS
A parmesan rind in the pot is free depth. Keep them in a bag in the freezer for exactly this.
Toast under and over. The bottom slice dissolves into the soup and thickens it, the top one stays crisp.
Use the tomato can to measure the water. Two cans is the right amount and there is nothing else to wash.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 7050kJ (1680 calories)
Protein: 65g
Fat: 55g
Saturated fat: 15g
Carbohydrates: 220g
Sugars: 25g
Fibre: 25g
Sodium: 6000mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.