Tuscan ribollita

Bread is used to thicken this tasty, hearty soup.

SERVES 4 PREP 20min COOK about 20min

• 1tbsp olive oil, plus extra to drizzle

• 1 onion, finely chopped

• 2 carrots, finely chopped

• 3 garlic cloves, crushed

• 75g (3oz) kale

• 2 x 400g tins chopped tomatoes

• 750ml (1¼ pint) vegetable stock

• Pinch of sugar

• 125g (4oz) stale crusty bread, roughly chopped

• 400g tin cannellini beans, drained and rinsed

• 40g (1½oz) Parmesan cheese, finely grated, plus extra to serve

• Large handful parsley, roughly chopped

1 Heat oil in a large pan and gently fry onion and carrots for 5min, until soft. Add garlic and fry for 1min more.

2 Meanwhile, remove and discard woody stems from the kale and shred the leaves.

3 Add tomatoes, stock and kale to the pan and bring to the boil. Simmer for 10min until kale is tender. Next, add sugar, bread and cannellini beans and simmer for a few minutes more, stirring occasionally, until bread starts to break down. Stir through Parmesan, most of the parsley and check seasoning.

4 Ladle into 4 warm soup bowls, sprinkle over remaining parsley, a drizzle of oil and some more Parmesan. Serve.

SAVE MORE Freeze leftover bread and use it to thicken this soup

(or turn into breadcrumbs) when you’re ready to make it. PER SERVING: CALS 295; FAT 8G; SAT FAT 3G; CARBS 37G