Kale & White Bean Soup

Name: Kale & White Bean Soup
Total time: 35 min
Yield: 4-6
Ingredients: 2 tbsp olive oil; 1 onion, diced; 2 cloves garlic, chopped; 2 carrots, diced; 2 x 400g tins cannellini or other white beans, drained and rinsed; 1 litre chicken or vegetable stock; 1 bunch kale (about 300g), stems removed, leaves roughly chopped; Squeeze of lemon juice; Salt and pepper; Grated parmesan, to serve

A quick, properly filling soup for a kale glut: tinned white beans and a good stock turned creamy by mashing, no actual cream required.

Serves: 4-6Time: 35 min

Made with Kale

Ingredients

2 tbsp olive oil
1 onion, diced
2 cloves garlic, chopped
2 carrots, diced
2 x 400g tins cannellini or other white beans, drained and rinsed
1 litre chicken or vegetable stock
1 bunch kale (about 300g), stems removed, leaves roughly chopped
Squeeze of lemon juice
Salt and pepper
Grated parmesan, to serve

Method

1.Heat the oil in a large pot and cook the onion, garlic and carrot over medium heat for 5-6 minutes until starting to soften.
2.Add the beans and stock, bring to a simmer, and cook for 10 minutes.
3.Scoop out about a cup of the beans and mash them roughly with a fork, then stir back into the pot. This is what makes the soup properly thick and creamy without needing any cream.
4.Add the kale and simmer for a further 5 minutes, until it's tender but still holds some colour.
5.Finish with a squeeze of lemon juice and season to taste. Serve with parmesan grated over the top.

This freezes well and is a genuinely good way through a kale glut, since kale holds up much better in the freezer than most leafy greens once it's been cooked into a soup.