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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