Quick Tuscan Bean Soup
with Kale
Instructions
1 Prep vegetables
Peel and finely chop the carrot. Peel and finely chop the onion. Finely chop the celery. Peel and mince the garlic. Dice the tomatoes. Strip the kale from its stem and chop it roughly.
2 Sweat vegetables
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.
3 Prep
Meanwhile, drain and rinse the butter beans and white beans. Grate the Parmesan. Slice the lemon into wedges.
4 Simmer
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.
5 Serve
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.
Tips for fussy eaters
Add a handful of pasta to the soup and let it simmer in the broth until cooked.
Pro tip
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 510 · Prot 17 · Carbs 60 · Fat 18
Gluten-Free
Ingredients
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 510 · Prot 17 · Carbs 60 · Fat 18
Gluten-Free
Instructions
1 Prep vegetables
Peel and finely chop the carrot. Peel and finely chop the onion. Finely chop the celery. Peel and mince the garlic. Dice the tomatoes. Strip the kale from its stem and chop it roughly.
2 Sweat vegetables
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.
3 Prep
Meanwhile, drain and rinse the butter beans and white beans. Grate the Parmesan. Slice the lemon into wedges.
4 Simmer
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.
5 Serve
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.
Tips for fussy eaters
Add a handful of pasta to the soup and let it simmer in the broth until cooked.
Pro tip
Prep ahead until step 3. Simmer the soup just before dinnertime.
Ingredients
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