White beans (cannellini, cooked): 150g (3/4 cup), Kale: 50g (2 cups, chopped), Carrot: 75g (1 medium, diced), Celery: 50g (1 stalk, diced), Onion: 50g (1/3 medium, diced), Garlic: 6g (2 cloves, minced), Vegetable broth: 300ml (1 1/4 cups), Diced tomatoes (canned): 100g (1/2 cup), Olive oil: 10ml (2 tsp), Italian herbs: 2g (1 tsp), Parmesan cheese (grated): 10g (1 tbsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. Heat 10ml olive oil in a pot over medium heat. 2. Add 50g diced onion, 75g diced carrot, and 50g diced celery. Cook for 5 minutes until softened. 3. Add 6g minced garlic and cook for 30 seconds until fragrant. 4. Add 2g Italian herbs and cook for 30 seconds. 5. Add 100g diced tomatoes, 150g white beans, and 300ml vegetable broth. 6. Bring to a boil, then reduce heat and simmer for 15 minutes. 7. Add 50g chopped kale and simmer for 5 minutes until wilted. 8. Season with salt and pepper to taste. 9. Serve garnished with 10g grated Parmesan and 5g chopped parsley.
