Wet, rainy days call for this potato, white bean and kale soup

Name: Potato, white bean and kale soup recipe
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle; 1 onion, thinly sliced; 2 garlic cloves, crushed; 500g desiree potatoes, peeled, cut into 1cm pieces; 1 tbs rosemary, leaved picked, finely chopped, plus extra to serve; 8 cups (2L) Chicken Style Liquid Stock; 80g parmesan rind; 2 x 400g cans butter beans, rinsed, drained; 1 cup finely chopped kale; 1/2 bunch flat-leaf parsley, leaves picked, finely chopped; 130g stale sourdough bread, crust removed, cut into 2cm pieces; 40g parmesan, finely grated, plus extra to serve; 1/4 tsp chilli flakes

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30m

1h 15m

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by Helena Moursellas

May 06, 2020

Make the most of canned beans during winter weather, with this super easy, vegetarian soup recipe.

1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
1 onion, thinly sliced
2 garlic cloves, crushed
500g desiree potatoes, peeled, cut into 1cm pieces
1 tbs rosemary, leaved picked, finely chopped, plus extra to serve
8 cups (2L) Massel Chicken Style Liquid Stock
80g parmesan rind
2 x 400g cans butter beans, rinsed, drained
1 cup finely chopped kale
1/2 bunch flat-leaf parsley, leaves picked, finely chopped

Parmesan sourdough

130g stale sourdough bread, crust removed, cut into 2cm pieces
40g parmesan, finely grated, plus extra to serve
1/4 tsp chilli flakes

Method

1.

Place 2 tbs olive oil in a large saucepan over medium-high heat. Add onion, garlic and potato, and cook, stirring, for 4-5 minutes until onion has softened. Stir in rosemary and cook for 1-2 minutes. Add stock and parmesan rind. Bring to the boil, then reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
2.

Add beans and cook for a further 5 minutes until potatoes are cooked. Discard parmesan rind. Stir in the kale and parsley.
3.

For the parmesan sourdough, preheat oven to 180°C. Grease a large baking tray and line with baking paper. Place the sourdough, parmesan and chilli flakes in a large bowl and drizzle with remaining 1 tbs olive oil. Season and toss well to combine. Transfer on to prepared tray and roast for 20-30 minutes until golden. Set aside.
4.

Divide soup among bowls and top with parmesan sourdough, extra rosemary and parmesan. Drizzle with olive oil to serve.