Winter is the season of soup and this wholesome, warming recipe is easy to make and delicious. With a bone broth base and a variety of vegetables this recipe is super nutritious and flavoursome.
The optional parmesan rind adds a lots of flavour so do add it to the pot if you have one available.
White Bean, Kale & Parmesan Soup
Ingredients
- 2 tbsp olive oil
- 1 medium brown onion , finely diced
- 2 sticks celery , sliced
- 2 cloves garlic , crushed
- 2 tsp dried Italian herb mix , or dried oregano
- 1 litre chicken bone broth
- 2 medium carrots , sliced into half moons
- 1 bunch kale , sliced
- 500 grams pumpkin , chopped into small pieces
- 1 parmesan rind , optional
- 800 grams tinned or jarred cannellini beans , rinsed
- 1/2 cup parsley , finely chopped
- 1/2 cup parmesan , finely grated
- extra olive oil , for serving
Instructions
- Heat the olive oil in a large pan, add the onion, celery and a pinch of salt. Cover and cook gently for 10 minutes, until very soft.
- Stir in the garlic and dried herbs and cook for 1 minute.
- Add the broth, carrots, kale, pumpkin and parmesan rind. Bring to a boil, turn down to a simmer and cook for 20 minutes, adding more water or broth if necessary.
- Stir in the beans, season with salt and pepper and simmer for another 10 minutes.
- Stir in the parsley, remove the parmesan rind and serve each bowl topped with parmesan and olive oil.
Notes
Optional additions to this soup could include silverbeet, fennel, zucchini, bacon, rosemary cabbage or green beans.
