Creamy Cannellini Bean and Kale Soup
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 4
- 1 tablespoon extra virgin olive oil
- 1 large brown onion, chopped
- 4 cloves garlic, crushed
- 2 stalks celery (200g), finely chopped (approx. 1¾ cups)
- 2 medium carrots (170g), finely chopped (approx. 1½ cups)
- 2 medium zucchinis (200g), finely chopped (approx. 1¾ cups)
- 2 x 400g cans cannellini beans, drained and rinsed (or 3 cups cooked cannellini beans)
- 2 litres vegetable or chicken stock
- 1 small bunch of kale, stems (and veins, if desired) removed, leaves washed and roughly chopped
- Salt and pepper, to taste
- Parmesan cheese, (optional)
- Heat a medium saucepan over medium-high heat.
- Add oil and onion, and cook until softened, about 5 minutes.
- Add garlic, celery, carrot and zucchini and cook for 2 minutes.
- Add the beans, water and stock, and bring to a boil, then turn heat down and simmer for 5 minutes.
- Remove from heat and using a stick blender, puree until smooth.
- Stir in kale, return to the stove and simmer until the kale is tender, about 8-10 minutes.
- Ladle soup into bowls and top with parmesan, if desired.
- Enjoy!
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2014/07/20/creamy-cannelini-bean-and-kale-soup/
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