1 tsp extra virgin olive oil
½ brown onion, chopped
1 carrot, chopped
1 stick celery, chopped
½ red capsicum, chopped
2 cloves garlic, crushed
2 tomatoes, chopped
500ml (2 cups) no-added-salt chicken stock or gluten-free stock
60g baby kale leaves
400g can borlotti beans, rinsed, drained
20g finely grated parmesan or shavings
Freshly ground black pepper, to serve
Heat oil in a medium saucepan over a medium heat. Add onion, carrot, celery, capsicum and garlic. Cook, stirring occasionally, for 5-6 minutes or until vegetables begin to soften.
Add tomato and stock to pan. Bring to a simmer and cook, uncovered, for 5 minutes or until vegetables are tender.
Add kale and beans to pan. Cook, stirring, for 1 minute or until kale wilts.
Divide soup between serving bowls. Stir in parmesan or top with shavings. Sprinkle with pepper and serve.
Nutrition Info PER SERVE 1174kJ, protein 18.6g, total fat 7.1g (sat. fat 2.8g), carbs 29g, fibre 13.3g, sodium 548mg. Carb exchanges 2. GI estimate low. Gluten-free option.