A nutrition-packed, quick and easy meal that is perfect for those times when you don’t have much fresh produce in the house! Its incredibly cheap to make, and offers a great source of protein.
You can blend all the meal together for a delicious puree, or you can offer it ‘deconstructed’ for BLW by squishing the beans with your finger and offering some broth in a cup alongside.
This recipe is sure to become a staple at our place, and is so good served with a good-quality sourdough with lots of butter!
Kale + Cannellini Bean Soup
GF | EF | NF | RSF | DF
- Baking Tray
- knife
- Chopping board
- Saucepan
- Blender
- 400 grams cooked or tinned cannellini beans
- 2 cups white potato (chopped)
- 1 cup tightly packed kale (finely chopped)
- 1 brown onion
- 2 cloves of garlic
- 3 cups chicken bone broth (or vegetable stock if VG)
- 1/2 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/2 tsp dried basil
- 1/3 cup parmesan cheese
- 1/3 cup pure cream
- 2 tbsp olive oil for frying
- salt + pepper to taste
Finely dice the onion and garlic
Peel and cube the potato into small equal sized pieces
Remove the kale from the stem, discarding the stem. Finely chop the kale
Preheat a pot over a medium - high heat and add in the olive oil. Once hot, add in the onion and garlic and fry for 3-5 minutes until softened
Add in the dried oregano, basil and marjoram and stir well. Add in the potatoes and broth and bring up to a gentle simmer
Allow the broth to simmer until the potatoes have almost just cooked, then add in the kale, grated parmesan cheese, cream and beans. Mix well
Season with salt and pepper to taste
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