With origins older than the Roman Empire, cockle-warming minestrone proves that simple is best. Perfect for cosy nights in that require gentle restoration, this Italian-inspired vegetarian classic is humble, hearty and healthy. Toss in any extra greens you have on-hand to make for a waste-free meal.
Preheat oven to 220°C fan-forced. Prepare garlic bread according to packet instructions. Finely chop onion. Thinly slice garlic and celery. Pick thyme leaves from their stems. Dice zucchini.
Heat oil in a saucepan over medium heat. Add onion, garlic, celery and thyme. Season with salt and pepper and cook, stirring occasionally, for 5–6 minutes or until softened.
Dissolve stock cube in 750ml (3 cups) boiling water. Drain and rinse beans.
Add zucchini to pan and cook for 1 minute or until softened slightly. Add stock and bring to a simmer. Reduce heat to medium-low and simmer for 12–15 minutes or until vegetables have cooked and soup has reduced slightly.
Remove kale leaves from their stems and tear leaves into bite-sized pieces. Add to pan with beans and cook for a further 2–3 minutes or until kale has wilted. Season with salt and pepper.
Divide soup between bowls and sprinkle with shaved parmesan. Serve with garlic bread.