Bean and kale soup
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.
Categories
- Meal Type: - Everyday - Lunch - Main - One Pot - Quick & Easy - Seasonal - Soup - Supper
- Cuisines: - Italian
- Occasions: - Bonfire Night
- Ingredients: - Beans - Greens & Salads - Pork
- Health and Diet: - Combination - Dairy Free - Gluten Free - High Fibre - Low Carb
- Skill Levels: - Easy
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