Tuscan Escape Soup

WATCH CLODAGH MAKE THIS ON HER IGTV HERE

Serves 6

INGREDIENTS:

3 tbsps olive oil

3 medium carrots, peeled, cut into cubes

2 celery stalks, cut into cubes

1 onion, peeled and diced

3 cloves garlic, crushed

600ml / 2 cups chicken or vegetable stock

2 x tins of cherry/chopped/plum tomatoes

2 cans cannellini beans, rinsed and drained

250g chard/Tuscan kale/spinach, chopped

1 tsp dried chilli flakes

fresh basil, torn

sea salt and freshly ground black pepper

To serve

50g Parmesan cheese, for shaving

METHOD:

1. Place a large saucepan or casserole dish over a low heat and pour in the 3tbsps of olive oil. Then stir in the carrots, celery, onion, and garlic. Season with sea salt and freshly ground black pepper. Stir well, cover and allow to cook for 10 minutes,stirring every five minutes or so.

2. Then add the stock, tinned tomatoes, and cannellini beans to the soupand cook for five minutes.Then stir in the chopped chard or kale and chilli flakes -cook for a further 2/3 minutes. Lastly add lots of fresh basil.

3. Serve the soup in warmed bowls and grated parmesan cheese on top.