Angela Hartnett served up a tasty white beans and kale minestra soup with cheese on toast on Saturday Kitchen.

The ingredients are: 4 tbsp olive oil, 2 large carrots, diced, 1 large onion, roughly chopped, 2 celery sticks, roughly chopped, 2 garlic cloves, finely chopped, pinch dried red chilli flakes, 200g tinned white beans, such as haricot (drained weight), 500ml chicken stock, 500g kale, roughly chopped, handful fresh flatleaf parsley, roughly chopped, ciabatta bread, cut into slices, to serve and 100g Parmesan or vegetarian hard cheese, finely grated, to serve.