Beaniestrone
A chunky soup stew
Flavoured with parmesan
The panini is best but any bread
(Made and tested 19 times)
2 Servings
Ingredients
- Carrots (2)
- Onion (1)
- Celery (2 stalks)
- Garlic (2 cloves)
- Oil (1 tbsp)
- Chilli Flakes (1 tsp)
- Stock (2 cups/500ml)
- Cannelini beans (1 can)
- Kale (2 handfuls)
- Tomato puree (2 tbsp)
- Panini (1)
- Parmesan Cheese (60g)
Method
| Chop 2 carrots |
| Chop 1 med onion |
| Chop 2 stalks of celery |
| Crush 2 cloves of garlic |
| Heat 1 tbsp of oil in a large saucepan |
| Add carrots celery onion and garlic |
| Cover and sweat for 5 minutes |
| Sprinkle on 1 tsp of chilli flakes |
| Cover and cook on low for 5 minutes |
| Boil a kettle and make 500ml (2 cups) of stock |
| Add stock to the pan |
| Add 1 can of cannelini beans to the pan and get it bubbling |
| Cover and cook on low for 15 minutes |
| Add 2 Tbsp of tomato puree to the pan |
| Trim 2 handfuls of kale and add to the pan and cook for 5 minutes |
| Grate 60g of parmesan cheese |
| Slice open a panini and top with half of the parmesan and place under a grill |
| Add remaining parmesan to the stew and serve |
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