Bean Soup With Kale And Rustic Garlic Bread

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The ingredient of Bean Soup With Kale And Rustic Garlic Bread

• 1 bunch 200g kale trimmed centre veins removed
• olive oil cooking spray
• 1 2 x 450g ciabatta bread
• 3 garlic cloves
• 1 tablespoon extra virgin olive oil
• 410g can chopped tomatoes with paste
• 1 litre massel chicken style liquid stock
• 420g can cannellini beans drained rinsed

The Instruction of bean soup with kale and rustic garlic bread

• preheat oven to 180c 160c fan forced line 2 large baking trays with baking paper tear kale into small pieces place in a single layer on prepared trays spray well with oil season with salt bake for 10 to 12 minutes swapping trays halfway during cooking time or until leaves are crisp cool
• meanwhile heat a chargrill pan over high heat spray ciabatta slices with oil cook in batches for 1 to 2 minutes each side or until toasted place on a wire rack cut 1 garlic clove in half while hot rub each side of toast with cut side of garlic set aside to cool
• finely chop remaining garlic heat oil in a saucepan over low heat add garlic cook for 1 minute or until fragrant add tomato and stock increase heat to medium bring to the boil add beans simmer 10 minutes or until heated through season well with salt and pepper
• top soup with kale and serve with toast

Nutritions of Bean Soup With Kale And Rustic Garlic Bread

calories: 324 562 calories
calories: 9 1 grams fat
calories: 1 8 grams saturated fat
calories: 44 5 grams carbohydrates
calories: n a
calories: n a
calories: 15 2 grams protein
calories: n a
calories: 1850 milligrams sodium
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calories: nutritioninformation