Zesty leek and cannellini bean soup
Recipe provided by Good and fugly
Serves 4
Ingredients
2 leeks, sliced (white & 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
½ tsp dried chilli (optional)
Parmesan cheese
Olive oil
1.5L vegetable stock or broth
Method
Heat a little olive oil in a large pot over medium heat before adding leeks, carrot and celery
Sautee for around 5min until the leeks are softened. Add garlic, herbs and chilli flakes and cook for another minute
Add stock, beans, kale and cook until kale has softened, around 5min
Add lemon zest and juice and season to your personal preference.
Divide into bowls and top with a little parmesan and serve with crusty bread