Loaded Veggie & Risoni Soup

In a large pot or saucepan, heat a good drizzle of olive oil over a medium-high heat. Add the red onion, carrot, celery and a pinch of salt and cook, stirring, until tender, 5-6 minutes. Add the rosemary and 1/2 the garlic and cook until fragrant, 1 minute.

Add the diced tomatoes, water, risoni, a pinch of chilli flakes (if using) and crumble in the vegetable stock cubes. Stir to combine, then bring to the boil. Reduce the heat to medium and simmer until the soup has thickened and the risoni is tender, 10 minutes.

While the soup is simmering, cut slices into the bake-at-home ciabatta, 2cm apart, ensuring you cut almost to the base but not the whole way through. Place 1/2 the butter and the remaining garlic into a small bowl and mash together with a fork. Season with salt and pepper. Spread the garlic butter onto each slice, then bake the ciabatta directly on the oven rack until warmed through, 5-10 minutes.

Stir the chopped kale through the soup until wilted, 2 minutes. Stir through the remaining butter, the sugar and tear in the basil leaves (reserve some for garnish). Season to taste with salt and pepper.