Photo by TheAndrasBarta on Pixabay
Tuscan White Bean & Kale Soup with Rosemary Oil
Soup of softened onion, celery and carrot simmered with stock, tomatoes and cannellini beans, finished with kale.
- 400 g tinned cannellini beans
- 150 g kale
- 100 g onion
- 80 g celery
- 80 g carrot
- 600 ml vegetable stock
- 200 g tinned tomatoes
- 50 ml extra virgin olive oil
- 5 g fresh rosemary
- 2 whole garlic cloves
- 1 tsp sea salt
- ½ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Finely dice onion, celery and carrot. Mince garlic. Remove kale stems and roughly chop leaves.
- Step 2
Heat 30ml olive oil in a large pot over medium heat. Add diced vegetables and cook 5–6 minutes until softened, stirring occasionally.
- Step 3
Add minced garlic and cook 1 minute until fragrant. Pour in vegetable stock and tinned tomatoes (with juice). Bring to a simmer.
- Step 4
Drain and rinse cannellini beans, then add to pot. Simmer for 10 minutes to allow flavours to meld.
- Step 5
Stir in chopped kale and cook 5 minutes until tender. Season with salt and pepper to taste.
- Step 6
Meanwhile, make rosemary oil: finely chop fresh rosemary and whisk with remaining 20ml olive oil. Let infuse for 2 minutes.
- Step 7
Ladle soup into two bowls. Drizzle each with rosemary oil and serve hot.
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