Borlotti Bean & Kale Soup With Ricotta Toast Recipe

Ingredients For Borlotti Bean & Kale Soup With Ricotta Toast Recipe

• 180 gram Dried borlotti beans
• 1 tablespoon Olive oil
• 1 Large brown onion, finely chopped
• 2 Carrots, peeled, finely chopped
• 2 stick Celery Finely Chopped
• 2 Garlic Cloves, Crushed
• 2 teaspoon Fresh thyme leaves
• 0.25 teaspoon Dried chilli flakes
• 1 tablespoon No added salt tomato paste
• 400 gram Can no added salt diced tomatoes
• 1.25 liter Water
• 1 bunch Kale, stalks trimmed, shredded
• 8 Thin slices sourdough baguette