CHICKEN RIBOLLITA SOUP – Lucy's Dressings

Ingredients

• 2 tbsp Cotswold Gold Cold Pressed Rapeseed Oil
• 1 Onion, chopped
• 2 Carrots, peeled and cut into ½ cm cubes
• 2 Celery sticks, sliced
• 2 cloves Garlic, crushed
• ½ tsp Chilli flakes
• 1 Bay leaf
• 400g tin Chopped tomatoes
• 750ml Chicken stock
• 400g tin of Cannelloni beans
• 200g leftover Chicken, shredded
• 200g Kale, roughly shredded
• Large handful Basil leaves
• Lucy’s Green Pesto Dressing
• Freshly grated Parmesan, to serve