• Preheat oven to 220°C/200°C fan-forced. • Remove the butter from fridge (to soften for garlic bread). • Finely chop carrot and celery. Finely chop garlic. • Thinly slice kale, discarding any larger pieces of stalk.

• In a large pot or saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, celery, diced bacon and a pinch of salt, breaking up with a spoon, until golden, 5-6 minutes. • Add Italian herbs and 1/2 the garlic and cook until fragrant, 1 minute.

• Add diced tomatoes with garlic & onion, the water, risoni, vegetable stock pot and a pinch of chilli flakes (if using). Stir to combine, then bring to the boil. • Reduce heat to medium and simmer until soup is thickened and risoni is tender, 10 minutes. TIP: Stir the soup every 3-4 minutes to mix the ingredients well.

• While soup is simmering, cut bake-at-home ciabatta into slices, 2cm apart, cutting almost to the base but not the whole way through. • In a small bowl, combine remaining garlic and 1/2 the butter. Season with salt and pepper. • Spread garlic butter between each slice of ciabatta. Bake on a lined oven tray until warmed through, 5-10 minutes.

• Stir kale through soup until wilted, 2 minutes. • Stir through the sugar and remaining butter. • Tear in parsley (reserve some for garnish!). • Season to taste. TIP: Butter and sugar help to balance the acidity from the tomatoes.

• Divide Italian kale and risoni soup between bowls. • Top with grated Parmesan cheese and reserved parsley. • Serve with homemade garlic bread. Enjoy!