Kale and bean soup
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 400g tin borlotti beansrinsed and drained
- 2 onionsdiced
- 3 carrotsdiced
- 3 stalks celerydiced
- 1 bulb fenneldiced
- 3 cloves garlic2 crushed and 1 whole
- olive oil
- s 400g tin olive oil
- 200g kalechopped
- 200g chardchopped
to serve
- toasted sourdough bread
- parmesan or vegetarian alternative
- a bunch flat-leaf parsleychopped
Nutrition: per serving
- fat5.5g
- carbs33.4g
- fibre7.5g
- protein9.6g
- salt0.7g
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.
