Bean and Kale Soup
A creamy vegetable soup brimming with kale and buttery beans, perfect for a cosy winter meal.
INGREDIENTS
- 20 g Olive oil
- 40 g Onion
- 120 g Courgette
- 60 g Leek (white part)
- 80 g Pumpkin
- 80 g White kale
- 100 g Kale, finely shredded
- 300 g Butter beans, pre-cooked
- 650 ml Water
- Salt, to taste
- Black pepper, to taste
INSTRUCTIONS
- 1 Prepare and roughly chop the onion, the courgette, the leek, and 80 g of the white kale. Set aside.
- 2 In a pan, add a drizzle of olive oil and heat it. Add the onion and sauté, then add the remaining chopped vegetables. Let them colour, then add the water. Once it starts to boil, season with salt and black pepper. Reduce to low heat and simmer for about 30 minutes.
- 3 Meanwhile, grate the white kale finely. Set aside.
- 4 Blend the contents of the pan with a blender or hand blender until smooth.
- 5 Finally, stir the kale into the vegetable broth and mix. Cook over the heat for about 10 minutes, until the kale is tender. Then add the butter beans and cook briefly. When everything is cooked, it’s ready to serve.
