INGREDIENTS
1/2 tbsp
olive oil
200 gs
onion
80 gs
leek
2
garlic cloves
1/2 tsp
thyme
150 gs
carrot
2
celery
140 gs
vine tomatoes and roughly
600 mls
vegetable stock
2 sprigs
thyme
240 gs
cannellini beans
20 gs
parmesan
100 gs
kale
1 serving
sea salt
1 serving
bread to serve