We love warm and hearty soups that make us feel cosy and nurtured, just like this flavoursome bowl of goodness. Packed with veggies and risoni and teamed with an easy side of garlic bread, it’s a sure-fire cure for any winter blues.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 220°C/200°C fan-forced. Remove the butter from the fridge (to help it soften for the garlic bread). Finely chop the red onion, carrot and celery. Pick and finely chop the rosemary leaves. Finely chop the garlic. Thinly slice the kale, discarding any larger pieces of stalk if you like.
In a large pot or saucepan, heat a good drizzle of olive oil over a medium-high heat. Add the onion, carrot, celery and a pinch of salt and cook, stirring, until tender, 5-6 minutes. Add the rosemary and 1/2 the garlic and cook until fragrant, 1 minute.
Add the diced tomatoes, water, risoni, a pinch of chilli flakes (if using) and crumble in the vegetable stock cubes. Stir to combine, then bring to the boil. Reduce the heat to medium and simmer until the soup has thickened and the risoni is tender, 10 minutes.
While the soup is simmering, cut slices into the bake-at-home ciabatta, 2cm apart, cutting almost to the base but not the whole way through. In a small bowl, place 1/2 the butter and the remaining garlic and mash together with a fork. Season with salt and pepper. Spread the garlic butter into each slice of ciabatta, then bake on a lined oven tray until warmed through, 5-10 minutes.
Stir the chopped kale through the soup until wilted, 2 minutes. Stir through the remaining butter, the sugar and tear in the basil leaves (reserve some for garnish). Season to taste.
Divide the Italian kale and risoni soup between bowls and top with the shaved Parmesan cheese and reserved basil leaves. Serve the homemade garlic bread on the side.