Canned bread soup
serves
4
“This soup relies on stale bread and a few tins of stuff from the pantry. Plus, of course, that most irritating of all vegetables to store: kale. This one is a chunky hot salad, let’s be honest.” Recipe from Lucy Tweed's Every Night Of The Week cookbook.
Ingredients (12)
- 2 tbs extra virgin olive oil, plus extra for drizzling
- 1 onion, finely chopped
- 4 garlic cloves, thinly sliced, plus 4 more, cut in half to rub on the bread
- 1/2 tsp chilli flakes
- Handful flat-leaf parsley, finely chopped
- 400g can cannellini beans, drained
- 1/2 bunch kale, tough spines removed, chopped (see note)
- 400g can crushed tomatoes
- 2 tbs chicken-style stock powder
- 1 parmesan rind
- 8 slices sourdough bread
- 2/3 cup (50g) finely grated parmesan
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat the olive oil in a large heavy based saucepan over medium heat. Add the onion and cook for 2 minutes, then add the sliced garlic, chilli flakes and parsley. Cook, stirring occasionally, for 2-3 minutes.
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2.Add cannellini beans, kale and crushed tomatoes, stir, then reduce the heat to low. Pour in 3 cups (750ml) water and stir in the stock powder. (I absolutely always wing this amount - especially as the salt level in stock powders can vary greatly, so follow the packet directions, or do as I do: and don’t!).
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3.Next up is the magic umami step: throw in the parmesan rind, then simmer for 20 minutes with the lid ajar. Meanwhile, toast the sourdough. As soon as it pops, rub each slice with a chunk of cut garlic and sprinkle with parmy.
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4.Add a piece of toast to the bottom of each serving bowl and cover with soup. Drizzle with olive oil and serve with all the remaining toast.
Recipe Notes
You can switch the kale out for anything robust and leafy – even cabbage, if you like.
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