Bean and kale soup
This bean and kale soup is supplemented with some bacon which makes it filling and warming, so it’s a perfect meal on cold winter days. Also, it’s a no-fuss dish, taking only 15 minutes to make!
Ingredients
Method
- Slice the leeks and celery, chop the carrots and garlic.
- Heat the oil in a pan, gently cook the leek, carrot, celery and the bacon for about 8 minutes, or until soft.
- Add the garlic and chilli flakes, stir for 1 minute, then pour in the stock.
- Drain the beans, rinse under running water, drain again and add to the soup. Bring to the boil then simmer for 10 minutes.
- Cut the cabbage into thin ribbons, rinse well, then add to the soup. Put the lid on and cook for about 5 minutes.
- Serve with grated Parmesan and wholesome bread.