Ingredients
- 1tbsp oil
- 2 onions, finely chopped
- 1 stick celery, finely chopped
- 2 garlic cloves, crushed
- 1 litre ham or vegetable stock
- 400g can chopped tomatoes
- 3 sprigs rosemary, finely chopped
- ½tsp chilli flakes
- 400g can cannellini beans, drained and rinsed
- 400g can flageolet beans, drained and rinsed
- 400g can butter beans, drained and rinsed
- 100g kale, shredded
- For the toasts:
- Small baguette, sliced into rounds
- 100g Pecorino, shaved into long, wide strips
- To serve:
- Pecorino shavings
Instructions
- Heat the oil in a large pan and sweat the onions and celery for 10 mins. Add the garlic and cook for a couple of mins.
- Add the stock, tomatoes, rosemary and chilli. Bring to the boil then simmer for 10 mins, then add the beans and kale. Leave to simmer for another 10 mins.
- Meanwhile, make the toasts. Preheat the grill, then lightly toast the bread, top with the cheese and grill for 5 mins, until melted and bubbling.
- Divide the soup between bowls, top with Pecorino shavings and extra rosemary, and serve with the cheesy toasts.
