Zesty Veg & White Bean Soup

So vibrant with the green from the kale, and so hearty with the cannellini beans, this soup is definitely one of my all-time faves.

Rich in prebiotic fibre from the cannellini beans, and so many immune-strengthening nutrients from the veggies, your immune system will thank you for this.

The lemon zest and parmesan absolutely complete this dish, offering a delightful zing and depth of flavour.

I hope you enjoy it as much as I do - leave a comment below to let me know what you think.

INGREDIENTS

  • 2 leeks (white and pale green parts only)

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 1 bunch kale, middle stem removed and leaves sliced

  • 2 garlic cloves, sliced

  • 1 tsp Italian dried herbs

  • 1 tin cannellini beans

  • Zest and juice of 1 lemon

  • 1/2 tsp dried chili (optional)

  • Parmesan cheese

  • Olive oil

  • Salt and pepper to taste

  • 1.5L vegetable stock or broth

HOW TO COOK

  1. Heat a little olive oil in a large pot over medium heat before adding leeks, carrot, and celery.

  2. Sauté for around 5 minutes until the leeks are softened. Add garlic, herbs, and chili flakes and cook for another minute.

  3. Add stock, beans, kale and cook until kale has softened around 5 minutes

  4. Add lemon zest and juice, and season with salt and pepper.

  5. Divide into bowls and top with a little parmesan and serve with crusty bread.

Enjoy!

Main CourseSamantha Chansoup, winter soup, vegetable soupComment