Kale and Cannellini Bean Soup

Serves 4

A one-pot winter warmer that’s sure to lift your spirits on a gloomy day. Loaded with vegetables and healthy protein, this kale and cannellini bean soup requires minimal effort and makes the most of simple store cupboard essentials.

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1 Onion

2 Carrots

2 Celery Stalks

6 Cloves of Garlic

1/4 Tsp of Chilli Flakes

400g Tin of Chopped Tomatoes

700ml of Vegetable Stock

2 Sprigs of Rosemary

2 Sprigs of Thyme

1 Bay Leaf or A Few Sage Leaves

2 x 400g Tins of Cannellini Beans

400g Kale

1/2 Lemon

Parmesan to Serve + Rind (Optional)

Olive Oil

Salt

Pepper

Finely dice the onion, carrots and celery and chop the garlic. Add a splash of olive oil to a large pot over medium-high heat. Once hot, add the onion, carrots and celery and season with salt. Cook until the vegetables soften, about 6-8 minutes.

Add the garlic and chilli flakes and cook for another 1-2 minutes.

Pour in the chopped tomatoes and vegetable stock and stir to deglaze the pot. Season with salt and pepper and add the herbs. If you have kitchen string, tie the herbs together into a small bundle to create a bouquet garni that can be removed more easily before serving. Add the parmesan rind (optional).

Bring the soup to the boil, then reduce the heat and cover with a lid. Simmer for 10 minutes.

Remove the tough stems and finely chop the kale. Drain the cannellini beans. Stir the kale and cannellini beans into the soup and cook for another 5 minutes. Squeeze in the juice of your lemon, taste and season accordingly. When the soup is done, remove the herbs and optional parmesan rind.

Divide the soup between bowls and serve with a drizzle of olive oil and grated parmesan (optional).