SERVES 4 bowls
2 tbsp. olive oil and extra to decorate
1 onion, in cubes
1 parmesan crust and a piece of 100 gr of parmesan
1 litre beef or bone broth
3 cups white beans
3 handfuls of kale
1 courgette, in thin noodles
1 tbsp. flour
Heat the olive oil and sweat the onion until translucent. Add the parmesan crust and stock and bring to a boil. Leave on a simmer for 20 minutes. Add the white beans and two handfuls of the kale to heat through. Season with pepper and check if the soup needs salt. Grate the 100 gr of parmesan and mix with the flour.
Heat a skillet on medium heat, and thinly sprinkle a tablespoon of the cheese mix in a circle. Make 3 more heaps in the pan. Bake until golden brown on the bottom, about 1 minute and flip to bake the other side. Place on a piece of baking paper to cool and crisp up. Take the parmesan crust out of the soup. Share the soup over the bowls and rip in the rest of the kale. Place some courgette noodles in each bowl, top with a little olive oil and serve with the parmesan crisps.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS