Mediterranean Cannellini Bean and Kale Soup

My Mediterranean Cannellini Bean and Kale Soup is as nourishing as it is comforting and satisfying. It is an Italian-inspired one pot dish, one that is worthy of a regular place in your meal plans. Packed with vegetables and beans cooked in a full of flavour broth, it is a complete meal that requires no more than some crusty bread to accompany it.

We slightly thicken the soup and make it creamier by blending one of the tins of beans before adding to the broth.

• 3 tablespoon (¼ cup) extra virgin olive oil
• 1 medium brown/yellow onion – peeled and finely diced
• 1 large carrot – washed, finely diced
• 2 ribs celery – finely diced
• 3 cloves garlic – finely chopped
• 170 g (6 oz) cherry tomatoes – quartered
• 1 piece Parmesan rind – about 7 ½ cm/3 inches
• 800 g (28 oz) tinned cannellini beans – rinsed and drained – divided – I use 2 x 400 g (14 oz) tins
• 4 cups (1 litre) vegetable stock – divided
• ¼ teaspoon dried red chilli pepper flakes
• 1 ½ teaspoon dried oregano
• 1 teaspoon fresh thyme – finely chopped
• 1 medium zucchini – finely diced
• 2 cups curly kale – stems removed – finely chopped and firmly packed
• sea salt and freshly ground black pepper – to taste

• extra virgin olive oil – a drizzle
• Parmesan cheese – freshly grated