Legumes and leafy kale give this hearty soup superfood cred and full flavour.
- 180g (1 cup) dried borlotti beans
- 1 tablespoon olive oil
- 1 large brown onion, finely chopped
- 2 carrots, peeled, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons fresh thyme leaves
- 1/4 teaspoon dried chilli flakes
- 1 tablespoon no-added-salt tomato paste
- 400g can no-added-salt diced tomatoes
- 1.25L (5 cups) water
- 1 bunch kale, stalks trimmed, shredded
- 8 thin slices sourdough baguette
- 85g (1/3 cup) fresh low-fat ricotta
- Place beans in a bowl and cover with cold water. Soak for 8 hours. Drain.
- Heat the oil in a large saucepan over medium heat. Add the onion, carrot and celery. Cook, stirring occasionally, for 6-7 minutes or until soft. Add the garlic, thyme and chilli flakes and stir for 1 minute or until aromatic. Add tomato paste. Stir for 1 minute or until combined.
- Add the beans, tomato and water to the saucepan. Bring to the boil. Reduce heat to low and simmer, partially covered, for 1 hour or until beans are tender, adding a little more water if the soup becomes too thick. Add kale. Cook for 5 minutes or until wilted. Season with pepper.
- Meanwhile, toast baguette slices until golden. Spread with ricotta.
- Divide the soup among bowls and serve with ricotta toast.