Italian-Style Bean Stew

Directions

1. 1

   Heat a drizzle of olive oil in a large, heavy-bottomed saucepan over medium heat. Add the onion, carrot, celery and garlic and cook for 5 minutes, stirring often, until soft and translucent.

2. 2

   Add the tinned tomatoes, vegetable stock, oregano and bay leaf; simmer for 20 minutes until thickened.

3. 3

   Add the kale and cannellini beans and simmer for about 5 minutes until the kale has wilted.

4. 4

   Before serving, toast the bread. While still hot, rub with the clove of garlic and drizzle with some olive oil. Chop into bite-size pieces.

5. 5

   Ladle soup into a bowl and top with the bread pieces. Scatter over the lemon zest, fresh basil, parsley, flaky sea salt and chilli flakes.