Beaniestrone
A chunky soup stew
Flavoured with parmesan
Nice with a crispy panini
2 Servings
Ingredients
- Carrots (2 med)
- Onion (1 med)
- Celery (2 stalks)
- Garlic (2 cloves)
- Oil (1 tbs)
- Chilli flakes (1 tsp)
- Stock (500ml/2 cups)
- Canellini beans (1 can)
- Kale (2 handfuls)
- Tomato puree (2 tbs)
- 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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(1847 cals)
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