INGREDIENTS
1/2 tsp
olive oil
1 large
onion
1
leek
2
garlic cloves
1/2 tsp
thyme
1
carrot
2
celery
2 media
vine tomatoes
600 mls
vegetable stock
2 sprigs
thyme
1 can
cannellini beans
20 gs
parmesan
100 gs
kale
1 serving
sea salt
1/2 tbsp
olive oil
1 large
onion 200g
1
leek 80g
2
garlic cloves
1/2 tsp
thyme
1
carrot 50g
2
celery 100g sticks
2 media
vine tomatoes and roughly 140g
600 mls
vegetable stock plus extra water if required
2 sprigs
thyme
1 can
cannellini beans 240g
20 gs
parmesan
100 gs
kale
1 serving
sea salt pepper and extra parmesan to season
1 serving
bread to serve