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Bean soup with kale and rustic garlic bread
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and easy midweek meal using six shortcuts for a delicious time-saving dinner.
Ingredients:
  • 200g kale
  • Olive oil cooking spray
  • 1/2 x 450g ciabatta bread
  • 3 garlic cloves
  • 18.20 gm extra virgin olive oil
  • 410g can chopped tomatoes with paste
  • 1 litre chicken style liquid stock
  • 420g can cannellini beans, drained, rinsed
Instructions:
  • 1. Preheat the oven to 180C/160C fan-forced and line 2 large baking trays with baking paper. 2. Tear kale into small pieces and spread them out in a single layer on the prepared trays. 3. Generously spray the kale with oil and season with salt. 4. Bake for 10 to 12 minutes, swapping trays halfway through, until the leaves are crisp. 5. Allow the kale chips to cool before serving.
  • Heat a chargrill pan over high heat. Spritz ciabatta slices with oil and grill in batches for 1 to 2 minutes per side until toasted. Transfer to a wire rack. Cut a garlic clove in half and rub each side of toast with the cut side of garlic while still warm. Let cool before serving.
  • Finely mince the rest of the garlic. Warm oil in a saucepan over low heat. Saute garlic until fragrant, around 1 minute. Stir in tomato and stock. Increase heat to medium-high and bring to a boil. Mix in beans and simmer for 10 minutes until warmed through. Season generously with salt and pepper.
  • Garnish the soup with fresh kale and serve alongside toasted bread.

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