Peel and finely chop the carrot. Peel and finely chop the onion. Finely chop the celery. Peel and finely chop the garlic. Dice the tomatoes. Strip the kale from its stem and chop it roughly.
Heat a large pan or pot over a medium-low heat with the salted butter and a generous drizzle of olive oil. Once hot, add the carrot, onion and celery with a pinch of salt and cook for 7-8 min until very soft but not browned.
Meanwhile, drain and rinse the butter beans and white beans. Grate the Parmesan. Slice the lemon into wedges.
Once the onion, carrot and celery are very soft, add the garlic and oregano to the pan and cook for 1 min further. Add the water, stock cube, tomatoes and kale and simmer for 15 min.
After 15 min, add both drained beans, and simmer for 3 min further. Season the soup with salt and pepper, drizzle with olive oil and finish with a squeeze of lemon juice. Serve with a generous helping of grated Parmesan.
Add a handful of pasta to the soup and let it simmer in the broth.
Prep ahead until step 3. Simmer the soup just before dinnertime.
To make this Italian classic mid-week friendly, we've sped things up by swapping dried beans for tinned ones.
Cooking Time: 25 min
Cals 518 · Prot 17 · Carbs 61 · Fat 18
Gluten-Free
To make this Italian classic mid-week friendly, we've sped things up by swapping dried beans for tinned ones.
Cooking Time: 25 min
Cals 518 · Prot 17 · Carbs 61 · Fat 18
Gluten-Free
Peel and finely chop the carrot. Peel and finely chop the onion. Finely chop the celery. Peel and finely chop the garlic. Dice the tomatoes. Strip the kale from its stem and chop it roughly.
Heat a large pan or pot over a medium-low heat with the salted butter and a generous drizzle of olive oil. Once hot, add the carrot, onion and celery with a pinch of salt and cook for 7-8 min until very soft but not browned.
Meanwhile, drain and rinse the butter beans and white beans. Grate the Parmesan. Slice the lemon into wedges.
Once the onion, carrot and celery are very soft, add the garlic and oregano to the pan and cook for 1 min further. Add the water, stock cube, tomatoes and kale and simmer for 15 min.
After 15 min, add both drained beans, and simmer for 3 min further. Season the soup with salt and pepper, drizzle with olive oil and finish with a squeeze of lemon juice. Serve with a generous helping of grated Parmesan.
Add a handful of pasta to the soup and let it simmer in the broth.
Prep ahead until step 3. Simmer the soup just before dinnertime.
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