Tuscan Bean Soup - Filippo Berio

Ingredients

• 200g dried cannellini beans
• 2 tbsp Filippo Berio Extra Virgin Olive Oil (approx.)
• 4 carrots, peeled and diced
• 2 stalks celery, diced
• 1 onion, diced
• 1 small fresh chili pepper, diced
• 1 large sprig fresh rosemary
• 450g kale (or cavolo nero), stems removed, leaves washed and torn into pieces
• 6 plum tomatoes, diced
• 2 potatoes, peeled and diced
• 1 small courgette, diced
• 1.5L hot water
• 225g green beans, cut into thirds
• 2 tsp celery salt
• Salt and freshly ground pepper
• 8 slices Tuscan bread, toasted
• Grated Parmesan cheese (omit to make vegan)