This cannellini bean and kale soup is quick, creamy, filling and delicious - a great Wintery soup.
Heat a large pot over medium heat until hot.
Add oil and onion, and cook until onion has softened, about 5 minutes.
Add garlic, celery, carrots and zucchinis and cook for 2 minutes.
Add the cannellini beans and stock and bring to a boil, then turn heat down and simmer for 10 minutes.
Remove from heat and using a stick blender (or transfer to a food processor), carefully puree until smooth.
Stir in kale and pepper, return to the stove and simmer until the kale is tender, about 8–10 minutes.
Ladle soup into bowls and top with nutritional yeast (vegan) or Parmesan cheese, if desired.
Enjoy!
SHORT DESCRIPTION
This cannellini bean and kale soup is quick, creamy, filling and delicious - a great Wintery soup.
DESCRIPTION
Heat a large pot over medium heat until hot.
Add oil and onion, and cook until onion has softened, about 5 minutes.
Add garlic, celery, carrots and zucchinis and cook for 2 minutes.
Add the cannellini beans and stock and bring to a boil, then turn heat down and simmer for 10 minutes.
Remove from heat and using a stick blender (or transfer to a food processor), carefully puree until smooth.
Stir in kale and pepper, return to the stove and simmer until the kale is tender, about 8–10 minutes.
Ladle soup into bowls and top with nutritional yeast (vegan) or Parmesan cheese, if desired.
Enjoy!
INGREDIENTS
1 tbsp organic extra virgin olive oil 1 large brown onion, chopped 4 cloves garlic, crushed 2 sticks celery, diced (1¼ cups) 2 medium carrots, diced (1½ cups) 2 medium zucchinis, diced (1¾ cups) 2 x 400g tins organic cannellini beans, drained and rinsed 4 cups vegetable stock 1 small bunch of kale, stems removed, leaves washed and roughly chopped Ground organic black pepper, to taste Nutritional yeast, to serve
Method
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