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Super Green Soup With Beans

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Greens and beans: it's so right it rhymes.

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  • Serves 6

  • Total time 30 mins

  • Calories 192 per serving

  • Freeze yes
  • Prepare ahead yes

Ingredients

  • 2 tbsp olive oil
  • 2 large onions, chopped
  • 3 sticks celery, chopped
  • 1 leek, chopped
  • 600ml vegetable or chicken stock
  • 250g tenderstem broccoli, chopped
  • 2 courgettes, chopped
  • 125g kale, shredded
  • 250g frozen petits pois, thawed
  • 400g can cannelloni beans, drained and rinsed
  • Pesto, to serve

Preparation

No longer need you fear the winter weather; this delicious and warming soup is a wonderful way to have three of your five a day. It is exactly what we need on those cold days, stretching from November to February, to give the immune system a boost. Protect yourself from Christmas coughs and sneezes, and tickle your tastebuds at the same time.

This recipe produces a slightly thicker soup, which is wonderful as a winter warmer for hurried lunch breaks at home by the radiator, making colleagues jealous in the office, or enjoying in a more leisurely manner on a weekend. However, this super green soup is also yummy in the summer; vary it according to what's in season. Leftovers will keep in the fridge for two days, otherwise, freeze once cooled. Suitable for all ages, this recipe is a wonderful way of getting children to eat their greens (and beans), and no one can resist dipping some yummy bread into something just as scrummy.
Enjoy at lunch, or make a slightly smaller portion for a starter course, or a larger portion to make a healthy evening meal.

HOW TO MAKE SUPER GREEN SOUP WITH BEANS

  1. Heat the oil in a large pan; cook the onion, celery and leek until softened.
  2. Add the stock then bring to the boil. Add all the green veg and cook for 3-4 minutes.
  3. Blend with a stick blender then add the beans. Heat through and serve with a dollop of pesto and some chunky wholemeal bread.