Yellow Eye Bean and Kale Soup

This soup is lovely. There’s not much else to say. Kale, cavolo nero or Swiss chard work equally well here

• 1 tablespoon olive oil, plus more for drizzling

• 1 garlic clove, crushed

• 1 large carrot, peeled and chopped

• 1 small bunch kale (or cavolo nero/Swiss chard), leaves stripped from the stems and sliced into thin ribbons

• 300g cooked Yellow Eye beans in their broth

• 1 sprig fresh rosemary

• 1 litre vegetable broth

• Grated lemon zest

• Chilli flakes (optional)

• Salt and freshly ground pepper

• Thin slices of baguette, toasted and cut into small croutons

• Grated Parmesan cheese for serving
  
  In a large saucepan, warm the olive oil over medium-low heat. Add the garlic; cook until fragrant, about 1 minute. Add the carrot; cook until softened, about 3 minutes.

  Add the kale ribbons; toss until they are coated with oil and garlic.

  Add the beans, rosemary, and about 1 litre total of bean-cooking liquid and vegetable broth. Raise heat to medium-high; simmer until the kale is tender, about 15 minutes. Remove the rosemary sprig and stir in lemon zest, chilli flakes (if using), salt, and pepper to taste.

  Top each serving with croutons, a drizzle of olive oil and some freshly grated cheese.
  
  Serves 4