Tuscan Vegetable Soup

'Recipe adapted from Tescorealfood.com'

Ingredients:

2 garlic cloves, finely minced

1 celery stalk, chopped

1 carrot, diced

1 parsnip, diced

1 onion, chopped

1 leek (white and pale green parts only), sliced and rinsed (or substitute with spring or white onions)

2 tbsp olive oil

400g canned cannellini beans, drained

50g long-grain rice

1.2 litres vegetable stock

150g kale or cavolo nero, shredded

25g Parmesan cheese, finely grated

3 tbsp green pesto

Method:

In a large pot, heat the olive oil over low heat

Add the garlic, celery, carrot, parsnip, onion, and leek

Stir frequently and cook for about 10 minutes until softened but not browned

Stir in the drained Cannellini beans and rice, followed by the vegetable stock

Bring to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the beans to soften and break down slightly

Use the back of a spoon to crush some of the beans, creating a thicker consistency

Stir in the shredded kale or cavolo nero and let the soup simmer for another 5 minutes

If the consistency is too thick, add a little extra water

Mix in half the Pesto and half the Parmesan

Ladle the soup into bowls and top with the remaining Pesto and cheese before serving