Italian Kale & Risoni Soup
with Homemade Garlic Bread
- Milk
- Gluten
- Wheat
- Soy
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
These days, we're all about warming up with a bowl of vibrant veggie soup for a healthier take on comfort food. Rice-shaped risoni pasta transforms this dish into a hearty main, and an easy side of garlic bread adds the finishing touch.
Ingredients
1
red onion
1
carrot
1 stalk
celery
4 clove
garlic
1 bag
kale
1 tin
diced tomatoes
1 packet
risoni
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1 pinch
chilli flakes
1 packet
vegetable stock pot
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut)
1 bag
basil
2 sprig
rosemary
1 packet
grated Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
2.5 cup
water
½ tsp
sugar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Remove the butter from the fridge (to 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 preferred.
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.
Divide the Italian kale and risoni soup between bowls. Top with the grated Parmesan cheese and reserved basil leaves. Serve with the homemade garlic bread.
Customer reviews
Review summary
Updated on July 2026- Flavour: A rich, tomato-based soup with well-balanced Italian flavours; adding the optional chilli flakes gave it a welcome kick that many reviewers loved.
- Ease of prep: Most found it straightforward and quick to pull together, with the one-pot method keeping clean-up minimal.
- Suggestions: The risoni absorbs liquid quickly and can stick to the bottom — stir it continuously and consider adding extra water or stock to keep a soup-like consistency. Some found the flavour mild and boosted it with a pinch more salt, extra garlic, or a splash of pesto; others added cannellini or kidney beans for extra protein.
- Leftovers: This dish makes generous portions and reheats beautifully — many reviewers noted it tasted even better the next day for lunch.
- Portions: Serves comfortably stretch beyond the stated number, with several reviewers getting four or more portions from a two-serve kit.
- Kale: A few found kale chewy or bitter and suggested adding it earlier in the cook, or swapping it for baby spinach or silverbeet for a softer result.
