White Bean and Kale Soup with Parmesan
Makes 2 servings

INGREDIENTS
480 g Cannellini beans, tinned and drained (Two 400 g tins, drained. Drained weight.)
100 g Kale
100 g Onion
2 cloves, about 6 g Garlic
200 g Chopped tomatoes, tinned
10 g Olive oil
600 ml Vegetable stock (Made up from a cube or a pot.)
20 g Parmesan
One sprig Fresh rosemary
A pinch Chilli flakes

METHOD
1. Soften the chopped onion in the oil for eight minutes with the rosemary sprig, then add the sliced garlic and chilli flakes for one minute more.
2. Add the tomatoes, the beans and the stock. Simmer for ten minutes, then fish out the rosemary and crush about half the beans against the side of the pan with a spoon.
3. Strip the kale from its stalks, tear it in and cook for four minutes until it is soft but still dark green.
4. Serve with the parmesan grated over the top and black pepper.

Contains milk and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

RECIPE NOTES
Crushing half the beans is what turns a thin broth into a soup. A blender does too much; the spoon is right.
The parmesan is 20 g between two bowls. Doubling it adds 40 kcal a bowl and is worth it if the beans came from a tin that tasted of nothing.

Full recipe: https://www.getfuel8.com/recipes/white-bean-kale-parmesan-soup
