Hearty Green Autumn Bowl

1. 1

   Finely chop onion, carrot and celery and put in a pot with oil and pancetta and fry over medium heat until onions are translucent. Add garlic, bay leaf and wine. Reduce until no wine is left in the pot. Add Salt, pepper and chili flakes.

2. 2

   Now add tomatoes, beans and rosemary. Mix well. Now add stock. While you are waiting for it to come to a boil take slices of bread and baste with olive oil, salt and pepper and toast. Toast pine nuts in small pan. Keep an eye on them. Once bread is nicely toasted on both sides pull out and sprinkle a little parmesan cheese overtop each toast. Once cooled cut into fingers. Leave both pine nuts and toast aside. Also grate rind off of lemon and leave to the side. Cut lemon into wedges. Leave to the side.

3. 3

   Once it comes to a gentle boil add the kale and/or Swiss Chard and cook until wilted (about 3-5 minutes)

4. 4

   When ready serve soup in large bowl. Place on top fingers of toasted bread, sprinkle with the lemon rind, parmesan and pine nuts and add a squeeze of lemon juice.

5. 5

   Alteration for Vegetarians

6. 6

   Omit Pancetta and Chicken Stock. Use Vegetable Stock instead. If you do not use the pancetta you may need a little more salt.

* Per serving · 4 servings · Values may vary.