Spring Soup with Sage and Olive Oil Toast

Eat your greens; comforting, nourishing and so easy to make.

Ingredients 

Serves 2

2 tbsps olive oil
2 slices sourdough
Small bunch of sage
2 cloves garlic
Cornish seasalt, freshly ground black pepper
1 tsp chilli flakes
2 medium carrots
250ml dry white wine
1 can cannellini beans
250ml vegetable stock
200g cavolo nero
200g baby spinach (wild garlic if in season is a wonderful alternative)

Method
Heat the olive oil in a medium pan. Add bread and sage to the pan and cook until toasted. Transfer to a plate and sprinkle each side with sea salt and rub the toast with a garlic clove. 

Add 1 tbsp olive oil to the pan and add the sliced carrots with the chopped sage, chilli flakes and sliced garlic. Cook gently for 5 - 10 minutes, add the white wine and let reduce, stir in the beans and vegetable stock. Bring to the boil then reduce to a simmer to cook the carrots until tender. Stir in the cavolo nero and spinach until just wilted. Taste and season and spoon over the toast. Drizzle with extra olive oil.

Cook’s note - substitute the greens for broccoli, savoy cabbage, kale or watercress.