Stay cosy and warm this winter with this delectable soup. Great to make ahead in batches and freeze when in need of a quick and hearty meal.
Kale & Cannellini Bean Soup
serves: 4 time: 40 min
Ingredients
1 tbsp olive oil
1 red onions, diced
2 large carrots, scrubbed and diced
3 garlic cloves, roughly chopped
500g carton passata
100g kale
400g tin cannellini beans, drained and rinsed
10g fresh rosemary, leaves picked and roughly chopped (or 1/2 tablespoon dry)
1 vegetable stock cube, made up to 750ml
10g fresh flat-leaf parsley, finely chopped
1 lemon, cut into 4 wedges
150g small shaped pasta (optional)
Directions
Heat 1 tbsp olive oil in a large saucepan over a medium heat. Add the onions, carrots and chopped garlic and cook for 15 mins until soft and caramelised.
Remove the tough stems from the kale leaves.
Stir in the passata, kale, beans (mash a few first if you prefer a thicker soup), rosemary and stock.
Simmer for 10 mins; season. Add the pasta and simmer for 10 mins more. (if using). Salt and pepper to taste.
Divide the soup between bowls and top with the parsley. Serve with lemon wedges to squeeze over.
Serve with some crusty bread and soft butter. If freezing make sure to leave pasta out.
Enjoy!
