Name: Bean and kale soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 Tbsp olive oil; 2 sticks of celery; 1 large carrot; 1 leek; 100g lardons or pancetta; 1-2 pinch of dried chilli flakes; 2 cloves of garlic; 1 tin of mixed beans (400 ml); 1 litre vegetable stock; 200g curly kale (or Savoy cabbage); Parmesan cheese (optional)

Bean and kale soup

9 Nov 2015

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

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

1 Tbsp olive oil
2 sticks of celery
1 large carrot
1 leek
100g lardons or pancetta
1-2 pinch of dried chilli flakes
2 cloves of garlic
1 tin of mixed beans (400 ml)
1 litre vegetable stock
200g curly kale (or Savoy cabbage)
Parmesan cheese (optional)

Instructions

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.