Cannelloni Bean Soup

Ingredients;

1 x onion diced

2 x celery diced

1 x carrot diced

3/4 cup white wine

1 x tbsp tomato paste

4 cups of stock (water is ok)

3 x Tina of beans

1 x husk of parmesan

Herbs: Bay leaves and Thyme

1 x chilli, chopped

Kale leaves - stems removed and chopper finely

Method:

Sauté onion, until soft, then add carrots and celery and sauté - I like to brown them for flavour, add your seasoning of salt, pepper and any herbs such as thyme or bay leaves. Add the wine and reduce (around 5-7 minutes). Add tomato paste, stock and beans, along with chilli and parmesan husk.

Remove from heat and use your electric blender to mix.  Consider the consistency you want, I like to leave some beans whole, rather than a smooth soup. Add your kale leaves and cook a further 10 minutes. 

To Serve add some parmesan shavings, and buttered baguette.  Soak up the warmth!