Legumes and leafy kale give this hearty soup superfood cred and full flavour.
- 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.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set