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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!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 2 sticks of celery
  • 1 large carrot
  • 1 leek
  • 100 g 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
  • 200 g curly kale or Savoy cabbage
  • Parmesan cheese optional

Method
 

  1. Slice the leeks and celery, chop the carrots and garlic.
  2. Heat the oil in a pan, gently cook the leek, carrot, celery and the bacon for about 8 minutes, or until soft.
  3. Add the garlic and chilli flakes, stir for 1 minute, then pour in the stock.
  4. Drain the beans, rinse under running water, drain again and add to the soup. Bring to the boil then simmer for 10 minutes.
  5. Cut the cabbage into thin ribbons, rinse well, then add to the soup. Put the lid on and cook for about 5 minutes.
  6. Serve with grated Parmesan and wholesome bread.