Tomato, Kale and Bean Soup
|Olive Oil||1 tbsp||6 tbsp|
|Can Chopped Tomatoes||400g||2.4kg|
|Reduced Salt Vegetable Stock||500ml||3L|
|Dried Mixed Herbs||1 tsp||6 tsp|
|Ground Black Pepper||To taste||To taste|
|Kale, Stems Removed||100g||600g|
|Fresh Parsley||0.5 tbsp||3 tbsp|
Warm the oil in a large saucepan over a medium heat.
Add the onion and cook until softened.
Then add the garlic, carrots and celery and cook for a further 3 minutes.
Then add the beans and cook for another 2 minutes.
Add the tomatoes, vegetable stock, dried herbs and black pepper and bring to the boil.
Cover and simmer for 20 minutes.
Finally add the kale and simmer for a further 10 minutes or until the kale is cooked.
Serve in bowls and sprinkle with chopped parsley.