Italian Kale & Risoni Soup

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, the water, risoni, vegetable stock pot and a pinch of chilli flakes (if using). Stir to combine, then bring to the boil. Reduce the heat to medium and simmer until the soup is 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, combine the remaining garlic and 1/2 the butter. Season with salt and pepper. Spread the garlic butter between each slice of ciabatta. 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 sugar and remaining butter. Tear in the basil leaves (reserve some for garnish!). Season to taste.