Zesty Leek and Cannellini Bean Soup
Recipe provided by Good and Fugly
This soup has everything you could want for a cold winter’s night; it’s hearty, colourful, and so full of goodness!
Serves 4-6
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 teaspoon Italian dried herbs
1 tin cannellini beans
Zest and juice of 1 lemon
½ teaspoon 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.
Sauté for around 5 minutes 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 5 minutes.
Add lemon zest and juice and season with salt and pepper
Divide into bowls and top with a little parmesan and serve with crusty bread.
TIP: You can freeze portion sizes of this soup for up to 3 months.