Emily Domange – Pesto, Bean & Kale Soup

1. Heat the oil in a large non-stick pan or stock pot, add the onion, celery, carrots and courgette and gently fry for 10 minutes.

2. Tip in the beans, add the stock cube and 1.2litres of water and stir until dissolved.

3. Add the kale and bring to a simmer. Cook for another 10 minutes, stirring occasionally until the veggies are tender.

4. When there is 2 - 3 minutes left, add your sourdough to the toaster and toast. You do not have to toast the sourdough if you would prefer the bread to be soft.

5. Remove the soup from the heat, season with salt and black pepper.

6. Ladle the soup into the bowl topped with the pesto and serve with the sourdough.