Vegetable & Bean Soup with Loads of Veggies

60 mins active prep time, 4 servings, $6.53 / serving

This recipe is from ‘Florentine’ by Emiko Davies published by Hardie Grant Books, $37.75

See full recipe at cooked.com.au

Photography © Lauren Banford

Ingredients (included in delivery)

• 250g drained, tinned cannellini beans
• 1 small brown onion, finely chopped
• 1/2 celery stalk, finely chopped
• 5-6 flat-leaf parsley stalks, finely chopped
• 30g pancetta, finely chopped
• 1 tbsp tomato paste
• 125g savoy cabbage, chopped, (about a quarter of a head)
• 125g silver beet, central veins removed and leaves chopped
• 125g cavolo nero (kale), central veins removed and leaves chopped
• 1 potato, peeled and diced
• 1 red onion, quartered, (optional)
• 1 garlic clove, finely chopped
• 2 tbsp extra-virgin olive oil
• 125g stale bread, cut into chunky pieces, crusts removed

For the full method, visit cooked.com.au