Potato Kale and Cannellini Bean Soup
Savor a hearty, satisfying meal while still kickstarting a healthy New Year with this comforting soup. It’s packed with classic Tuscan flavors, but also protein, fiber and nourishment!
Ingredients
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1 large onion, thinly sliced
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2 garlic cloves, thinly sliced
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60g chorizo, diced
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3 medium potatoes, cubed
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1 medium carrots, cubed
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1 stalk celery, diced
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1 tsp chopped thyme
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100ml white wine
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1.5 litres vegetable stock
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60g curly kale, washed and roughly shredded
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100g cooked cannellini beans
Olive or rapeseed oil
Salt and freshly ground black pepper
1 tbsp chopped parsley, for garnishing
Pastry twists or crostini, to serve
Method
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Heat a little olive oil in a large saucepan and sauté the onion for 5 minutes until soft and just starting to colour. Add the garlic and cook for 1 minute.
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Add the diced chorizo and cook until it starts to release oil.
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Add the diced potatoes, thyme and white wine and sauté for 3 minutes,
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stirring from time to time.
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Pour in the vegetable stock and bring to the boil, reduce the heat and simmer. Check the seasoning. Simmer for about 18 to 20 minutes.
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Stir in the kale and beans and simmer for about 3 to 4 minutes until the kale is just tender..
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Ladle into soup bowls, sprinkle over the chopped parsley and serve with pastry twists or crostini.