Dr Woodon Merrell's White Bean Kale Soup
Over a year ago
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Ingredients
- 1 x 400g tin white cannellini beans
- 1 tbsp olive oil
- 1 small onion peeled and thinly sliced
- 1 clove garlic peeled and finely chopped
- 2 vine-ripened tomatoes diced
- 700ml water
- 700ml low-salt vegetable stock
- 1 sprig fresh thyme
- 1 sprig fresh oregano
- 100g kale leaves torn from stem
- Pinch of salt
- Freshly ground pepper to taste
Accompaniment
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Method
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1
Drain and rinse the beans. In a large pan, heat olive oil on a medium heat. Fry the onion and garlic until lightly golden. Add the tomatoes, water, stock and herbs. Simmer, covered, for 10 minutes.
Roughly chop or tear the kale leaves. Remove the herbs from the pan and discard. Add the kale and continue to simmer, covered, for 20 minutes more, adding the beans after 10 minutes to heat through thoroughly. Season to taste.
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