Leek and Kale Soup with White Beans
A light and brothy soup with sweet and earthy leeks, nutrient-rich kale, and creamy white beans. This tasty green soup is packed with wholesome and nourishing ingredients.
Servings: 4 servings
Calories: 239kcal
Equipment
- 1 Wooden Spoon or Spatula
Ingredients
- 2 medium leeks
- 200 grams cavolo nero or black kale
- 400 gram tin white beans drained and rinsed
- 1 red onion thinly sliced
- 4 garlic cloves finely diced
- 1 litre vegetable stock made from 2 stock cubes
- salt and pepper
- 4 tbsp grated parmesan or pecorino cheese optional, to garnish
- 1 tbsp olive oil
Instructions
- Trim the leeks and thinly slice. Wash well to remove any grit.
- Remove the kale leaves from the stems and roughly tear or chop.
- Heat the oil in a large pot or Dutch oven over a medium heat and add the sliced leeks and red onion with a pinch of salt.
- Saute for about 5 minutes then stir in the garlic and cook for another 2-3 minutes.
- Add the beans to the pan with a generous crack of black pepper then pour over the stock and stir well.
- Bring to a low boil, pop the lid on and turn the heat down. Simmer for 5-10 minutes until the leeks are nice and soft.
- Stir in the kale and any additional salt or pepper desired to taste. Simmer for another 3-5 minutes until the kale is wilted and softened.
- Serve with an optional sprinkle of grated parmesan cheese.
Nutrition
Calories: 239kcal | Carbohydrates: 37g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 1123mg | Potassium: 770mg | Fiber: 8g | Sugar: 6g | Vitamin A: 6310IU | Vitamin C: 55mg | Calcium: 282mg | Iron: 5mg