INGREDIENTS
3 tbsp
olive oil
2
medium carrots, thickly sliced
1
large onion, coarsely chopped
1
stalk celery, coarsely chopped
1 clove
garlic, finely chopped
3
sprigs fresh oregano
1/4 tsp
salt
Black pepper,
2 cans
each) cannellini beans or other small white beans, drained and rinsed
5 cups
chicken stock or vegetable stock
4 cups
baby kale or baby spinach, stems removed if tough
1 tbsp
chopped fresh oregano, for garnish
Olive oil, to serve
Extra grated Parmesan, to serve
1/2
baguette, thinly sliced
Olive oil
1/2 cup
grated Parmesan