Ingredients

• 1 Onion
• 2 Celery Stalks
• 3 Carrots
• 400g Canned Plum Tomatoes
• 4 Garlic Cloves
• 400g Canned Cannellini Beans
• 400g Vegetable Stock
• 100g Kale
• 150g Bread
• 2 tablespoons Oil
• Parmesan Cheese Rind as needed
• 1 teaspoon
• Salt as needed
• Black Pepper as needed
• 2 tablespoons Olive Oil
• Parmesan Cheese as needed

Tools

• Oven
• Cooking Chef XL
• Baking dish - large
• Cooking chef xl bowl

Method

1. Attach the Stir Tool
2. Add oil to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Heat with splashguard fitted until hot - 1 min, 120°C, Speed OFF
5. Then add onion, celery stalk and carrot to the Cooking Chef XL Bowl
6. Heat with splashguard fitted until softened - 4 min, 120°C, Stir 1
7. Then add canned plum tomatoes and garlic clove to the Cooking Chef XL Bowl
8. Heat with splashguard fitted until softened - 2 min, 110°C, Stir 1
9. Add the reserved tomato juice to the Cooking Chef XL bowl
10. Add canned cannellini beans and parmesan cheese rind to the Cooking Chef XL Bowl
11. Heat with splashguard fitted until thickened - 2 min, 105°C, Stir 1
12. Then add vegetable stock and kale to the Cooking Chef XL Bowl
13. Heat with splashguard fitted until wilted - 2 min, 100°C, Stir 1
14. Then add chili flakes, salt, black pepper and bread to the Cooking Chef XL Bowl
15. Heat with splashguard fitted until coated - 2 min, 100°C, Stir 1
16. Transfer content of Cooking Chef XL Bowl to baking dish
17. Remove the parmesan cheese rind
18. Add bread to the baking dish
19. Drizzle with olive oil
20. Bake until golden brown - 10 min, 180°C
21. Remove from oven
22. Top with parmesan cheese
23. Serve

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