Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Kale and bean soup
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Ingredients
- 400g tin borlotti beans, rinsed and drained
- 2 onions, diced
- 3 carrots, diced
- 3 stalks celery, diced
- 1 bulb fennel, diced
- 3 cloves garlic, 2 crushed and 1 whole
- olive oil
- s 400g tin
- 200g kale, chopped
- 200g chard, chopped
to serve
- toasted sourdough bread
- parmesan or vegetarian alternative
- a bunch flat-leaf parsley, chopped
Method
- STEP 1
Fry the onions, carrots, celery, fennel and the crushed garlic in 3 tbsp olive oil in a large, heavy-bottomed, flameproof casserole dish, stirring occasionally, for 20-30 minutes until soft.
- STEP 2
Put a third of the beans in a bowl with approximately 200ml water and whizz to a paste using a hand blender. Add the paste, the remaining whole beans and the tomatoes to the pot. fill the empty tomato can with water a couple of times and pour into the pot.
- STEP 3
Season, then simmer, covered, for about 30 minutes, stirring occasionally. stir in the kale and continue to cook for 15-20 minutes until tender. a few minutes before serving, stir in the chopped chard. serve in bowls, topped with a slice of sourdough toast rubbed with the whole garlic clove and drizzled with olive oil, a bowl of grated cheese on the side and the chopped parsley to sprinkle over.
