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Borlotti bean & kale soup with ricotta toast
date:May 19, 2014



Ingredients

180g (1 cup) dried borlotti beans
1 tablespoon olive oil
1 large brown onion, finely chopped
2 carrots, peeled, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
2 teaspoons fresh thyme leaves
1/4 teaspoon dried chilli flakes
1 tablespoon no-added-salt tomato paste
400g can no-added-salt diced tomatoes
1.25L (5 cups) water
1 bunch kale, stalks trimmed, shredded
8 thin slices sourdough baguette
85g (1/3 cup) fresh low-fat ricotta

Method

1. Place beans in a

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