date:Jul 28, 2014
then partially cover with a lid and simmer for 30 minutes or until slightly reduced, adding cavolo nero, zucchini and beans in the final 10 minutes.
3. Meanwhile, preheat grill to medium. Drizzle remaining 1 tbs oil over bread and grill, turning, for 5 minutes or until slightly golden. Sprinkle with parmesan and grill for a further 4 minutes or until melted and golden. Remove and cool slightly.
4. Stir lemon juice through the soup, ladle into bowls and serve with croutons.