Bean and Kale Soup
Creamy vegetable, kale and butter bean soup
STARTERS
Total
40min
Prep
10min
Cook
30min
Servings:bowls of soup
- 20 grOlive Oil
- 40 grOnion
- 120 grCourgette
- 60 grLeek (white part)
- 80 grPumpkin
- 80 grWhite Cabbage
- 650 mlWater
- 100 grFinely Shredded White Cabbage
- 300 grCooked Butter Beans
- Salt to taste
- Black Pepper to taste
Bean and Kale Soup
Creamy vegetable, kale and butter bean soup
STARTERS
Total
40min
Prep
10min
Cook
30min
Servings:bowls of soup
INGREDIENTS
- 20 grOlive Oil
- 40 grOnion
- 120 grCourgette
- 60 grLeek (white part)
- 80 grPumpkin
- 80 grWhite Cabbage
- 650 mlWater
- 100 grFinely Shredded White Cabbage
- 300 grCooked Butter Beans
- Salt to taste
- Black Pepper to taste
INSTRUCTIONS
- 1Roughly chop the onion, courgette, leek and 80g of the white cabbage. Set aside.
- 2In a pot, heat a drizzle of olive oil. Sauté the onion, 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 a low simmer and cook for about 30 minutes.
- 3Meanwhile, finely shred the remaining white cabbage. Set aside.
- 4Blend the contents of the pot with a blender or hand blender until smooth.
- 5Finally, add the shredded cabbage to the soup and stir. Cook over low heat for about 10 minutes until the cabbage is cooked. Add the butter beans and cook for a little longer. Serve when everything is ready.