Wholesome and vegetable-filled, this soup recipe is perfect for those cooler months. The addition of bacon and potatoes adds both flavour and heartiness.
2 tablespoons olive oil
1 onion, diced
1 carrot, diced
2 cloves garlic, crushed
300 grams waxy potatoes, diced 2 cm pieces
100 grams bacon, roughly chopped
pinch chilli flakes
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 x 400 gram tin chopped tomatoes
5 cups chicken or vegetable stock
6 large stalks kale (or use silverbeet, spinach or cavolo nero)
1 x 400 gram tin red kidney beans, drained and rinsed
sea salt and freshly ground pepper
handful basil leaves
Parmesan for grating
Heat the oil in a large saucepan and cook the onion, carrot, garlic, potatoes, bacon, chill flakes, smoked paprika and cumin with a good pinch of salt for 10 minutes, stirring occasionally.
Add the tomatoes and stock and bring to the boil. Simmer until the potatoes are tender. Trim the tough stalks from the kale or other greens and shred the leaves. Add to the soup along with the red beans, season if needed and cook until the greens are wilted and just tender.
To serve: Stir in the basil and divide the soup between bowls. Top with a good grating of Parmesan and serve with warm crusty bread.