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  • Main meal

Zesty leek and cannellini bean soup

Egg free EF
Fish & shellfish free FS
Gluten free GF
Nut free NF
Soy free SF
Vegetarian V

Ingredients

Serves 4 people
  • Leek, sliced (white & pale green parts only) – 2 whole
  • Carrots, diced – 2 whole
  • Celery diced – 2 stalks
  • Kale, middle stem removed and leaves sliced – 1 bunch
  • Garlic, sliced – 2 cloves
  • Cannellini beans – 1 tin
  • Vegetable stock or broth – 1.5L
  • Italian dried herbs – 1 teaspoon
  • Lemon, zest and juice
  • Dried chilli (optional) – 1 teaspoon
  • Olive oil
  • Parmesan cheese – To serve

Method
  1. Heat a little olive oil in a large pot over medium heat before adding leeks, carrot and celery.
  2. Sautee 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 to your personal preference.
  5. Divide into bowls and top with a little parmesan and serve with crusty bread.
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