Weekly recipes coming from your favourite kitchen.

This week, Mr Pickard (Chef Manager) shows you how to make a delicious Tuscan Soup. We would love to see your creations, send your photos to [email protected].

1x Onion finely chopped

3x Carrots small dice

2x Celery stalks chopped

8x Garlic cloves crushed

2x bunches Kale stalk removed and roughly chopped

1x Can of tomatoes 28oz Drained  (keep the juices, you ll need them later)

½ loaf crusty bread torn into 1” pieces approx. 10oz

Olive oil

S+P

14oz Cannellini beans

¾ tsp. Red chilli flakes

Method.

1. Cook Onion, Celery, Carrot and Garlic to soften without colour approx. 10 mins.
2. Add the drained tomatoes and cook out for a further 10mins.
3. Add the Cannellini beans, tomato juices, chilli flakes and 4 cups of water. Bring to a simmer.
4. Add Kale in ½ at a time allowing for it to wilt in between.
5. Add 1/3 rd of the bread and stir in allowing for it to warm through. Approx. 4mins.
6. Taste and add salt and pepper if needed. This is down to your personal preference.
7. Remove from the heat and top with the remaining bread, drizzle with olive oil.
8. Transfer pot to the oven and bake for approx. 10-15 mins until golden brown. The soup should have thickened slightly by now.
9. Ladle soup into bowls, drizzle with olive oil and top with grated parmesan or other cheese if parmesan is not available.
10. Enjoy!!!!