Creamy Cannellini Bean and Kale Soup

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Contributed by: Caroline Trickey

Serves: 4

Time: 40 minutes

This cannellini bean and kale soup is quick, creamy, filling and delicious - a great Wintery soup.
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This cannellini bean and kale soup is quick, creamy, filling and delicious - a great Wintery soup.
More Information >>

PRODUCT INFORMATION

Ingredients

1 tbsp organic extra virgin olive oil
1 large brown onion, chopped
4 cloves garlic, crushed
2 sticks celery, diced (1¼ cups)
2 medium carrots, diced (1½ cups)
2 medium zucchinis, diced (1¾ cups)
2 x 400g tins organic cannellini beans, drained and rinsed
4 cups vegetable stock
1 small bunch of kale, stems removed, leaves washed and roughly chopped
Ground organic black pepper, to taste
Nutritional yeast, to serve

method

  1. Heat a large pot over medium heat until hot.
  2. Add oil and onion, and cook until onion has softened, about 5 minutes.
  3. Add garlic, celery, carrots and zucchinis and cook for 2 minutes.
  4. Add the cannellini beans and stock and bring to a boil, then turn heat down and simmer for 10 minutes.
  5. Remove from heat and using a stick blender (or transfer to a food processor), carefully puree until smooth.
  6. Stir in kale and pepper, return to the stove and simmer until the kale is tender, about 8–10 minutes.
  7. Ladle soup into bowls and top with nutritional yeast (vegan) or Parmesan cheese, if desired.
  8. Enjoy!
Gluten Free
Gluten Free
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Nut Free
Nut Free
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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