Tuscan Bean Soup With Cheesy Toasts Recipe | Woman and Home Magazine

Ingredients

• 1tbsp oil
• 2 onions, finely chopped
• 1 stick celery, finely chopped
• 2 garlic cloves, crushed
• 1 litre ham or vegetable stock
• 400g can chopped tomatoes
• 3 sprigs rosemary, finely chopped
• ½tsp chilli flakes
• 400g can cannellini beans, drained and rinsed
• 400g can flageolet beans, drained and rinsed
• 400g can butter beans, drained and rinsed
• 100g kale, shredded
• For the toasts:
• Small baguette, sliced into rounds
• 100g Pecorino, shaved into long, wide strips
• To serve:
• Pecorino shavings