Southern-Style Butter Bean & Bacon Soup With Crispy Kale

Preheat the oven to 140°C/ 120°C (fan)/ gas 1

Add your shredded kale to a large baking tray with a pinch of salt, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a drizzle of vegetable oil

Give everything a good mix up, then put the tray in the oven for 25-30 min or until crispy – this is your crispy kale

Heat a medium sized pot over a medium heat with a drizzle of vegetable oil

Once hot, add your bacon lardons and cook for 3-4 min or until golden and crisp

Boil a kettle

Peel and finely chop (or grate) your garlic

Top, tail, peel and dice your carrot[s] finely

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Drain and rinse your butter beans

Once the bacon is golden, add the sliced leek and diced carrot to the pot with a pinch of salt and pepper and cook for 3-4 min or until beginning to soften

Dissolve your chicken stock mix and soft cheese with 700ml [1.1L] [1.4L] boiled water – this is your creamy stock

Once the vegetables have softened, add half the chopped garlic (you'll use the rest later!), drained butter beans, dried thyme, bay leaf[ves], most of your southern fried seasoning (save some for garnish!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour

Cook for 1 min or until fragrant

Once fragrant, add the creamy stock with a generous grind of black pepper and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 8-10 min or until the vegetables are tender and the stock has thickened slightly – this is your southern-style butter bean & bacon soup

Meanwhile, add the remaining chopped garlic to a small bowl with 20g [30g] [40g] butter and mix until fully combined – this is your garlic butter

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted

Spread the toasted ciabatta with the garlic butter and slice in half – these are your garlic toasts