Ingredients
- 600 g (2 cans) cannellini, drained
- 200 g kale, stems removed and chopped
- 160 g carrot, diced
- 120 g onion, diced
- 4 cloves garlic
- 200 g cherry tomatoes, halved
- 1½ tbsp olive oil
- ¾ tsp rosemary
- 30 g parmesan for finishing
- 3 g salt
Method
- Sauté onion, garlic and carrot in olive oil 5 minutes.
- Add beans, tomatoes, rosemary, 1.2 L water and salt. Simmer 15 minutes.
- Stir in kale; cook 3 more minutes.
- Ladle into bowls. Grate parmesan on top.