Name: Super Green Soup With Beans Recipe
Total time: 30 min
Yield: Serves: 6+
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 cannellini beans, drained and rinsed; Pesto, to serve

By Jane Curran 2017-02-08T06:06:00Z

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, thissuper 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

Method

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