Spicy kidney bean & chard soup

Ingredients

• •  3 tbsp Napolina Olive Oil, plus extra to serve
• •  ½ red onion, finely chopped
• •  ½ celery stalk, finely chopped
• •  1 red chilli, finely chopped
• •  2 garlic cloves, one crushed
• •  220g Swiss chard, finely chopped
• •  1 x 400g can Napolina Red Kidney Beans
• •  ½ x 400g can Napolina Chopped Tomatoes
• •  400ml vegetable stock
• •  2 slices ciabatta bread
• •  Napolina Extra Virgin Olive Oil

Method

1.  Heat the olive oil in a large pan over a medium heat, then add the onion, celery, chilli and half of the garlic. Fry for 2 mins, then add the Swiss chard and fry for a further 1 min. Stir in the kidney beans, including the water from the can, followed by the chopped tomatoes and the vegetable stock. Bring to the boil, then lower the heat, cover the pan with a lid and gently simmer for 15 mins.

2.  Toast the bread, then rub each slice with the remaining garlic clove and drizzle over the extra olive oil. To finish, pour the soup into bowls and serve with the toast. Season to taste.