This comforting soup is the perfect winter warmer, combining the smooth, savoury flavour of creamy cannellini beans with the freshness of in-season kale.
Three great health benefits: good source of fibre, beneficial for digestive health, anti-inflammatory
Serves 3-4
Ingredients:
2 tbsp olive oil
1 onion, roughly chopped
2 cloves garlic, crushed
1 carrot, grated
2 x 400g tins cannellini beans, drained & rinsed
1/4 tsp dried chilli flakes
1 litre vegetable stock
Sea salt and black pepper
2-3 handfuls kale
Method:
1) Warm the olive oil in a large saucepan over a medium heat on the hob. Add the onion and reduce the temperature to medium-low. Lightly fry for approximately 10 minutes, to thoroughly soften.
2) Add the garlic and carrot and lightly fry for a few minutes, stirring regularly and making sure that the garlic doesn't burn.
3) Add the cannellini beans, chilli flakes and vegetable stock. Season with salt & pepper. Simmer for 20 minutes.
4) Remove 3 ladles of soup to a bowl and set aside. Place the remainder of the soup in a blender and blend until smooth.
5) Return the blended soup and set aside (unblended) soup to the saucepan and add the kale. Reheat to serve.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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