Potato, White Bean and Kale Soup with Parmesan Croutons
Ingredients
- ¼ cup olive oil
- 1 leek, white part thinly sliced
- 2 garlic cloves, crushed
- 500g potatoes, peeled, cut into 2cm pieces
- 1 Tbsp rosemary, leaved picked, finely chopped
- 2L vegetable stock
- 80g parmesan rind
- 2 x 400g cans cannellini beans, rinsed and drained
- 2 cups kale, finely chopped
- ½ bunch flat-leaf parsley, leaves picked, finely chopped
- Salt and pepper
Parmesan Croutons:
- 140g stale sourdough bread, crust removed, cut into 2cm pieces
- 40g parmesan, finely grated
- ½ tsp chilli flakes
Method
1. Heat 2 Tbsp olive oil in a large saucepan over medium-high heat.
2. Add leek, garlic and potato. Cook, stirring, for 5 minutes until leek has softened.
3. Stir in rosemary and cook for 2 minutes. Season with salt and pepper.
4. Add stock and parmesan rind. Bring to the boil, then reduce heat to low and simmer for 25 – 30 minutes, stirring occasionally.
5. Add beans and cook for a further 5 minutes until potatoes are cooked.
6. Remove parmesan rind.
7. Stir in the kale and parsley.
8. To make the parmesan croutons, preheat oven to 180°C. Line large baking tray with baking paper.
9. Place the sourdough, parmesan and chilli flakes in a large bowl and drizzle with remaining olive oil. Season with salt and pepper and toss well to combine.
10. Transfer on to prepared tray and roast for 20 minutes until golden. Set aside.
11. Divide soup among bowls and top with parmesan sourdough.