02 Jan Store Cupboard Kale & Bean Soup
Soups & Bowl Food
Store Cupboard Kale & Bean Soup
This Kale & Bean Soup is a simple store cupboard hearty soup in just 20 minutes & is also vegan if you use coconut oil instead of ghee. Any dried herbs would work well here, if you grow some winter ones like rosemary or thyme, add a few fragrant sprigs. Swap the kale for spinach, chard or any leafy greens. If you use spinach, it doesn’t need much cooking time at all, so just add towards the end. If you’re not vegan like me, you could use a quality chicken broth and grate over a little parmesan or cheddar.
- In a medium saucepan, fry the onion in oil while you get on with chopping the garlic then add that in too as well as the dried or fresh herbs.
- Turn up the heat, add the tomato puree, stir and let cook for 30 seconds then add the chopped tomatoes and the stock/broth with a big pinch of sea salt and pepper, put the lid on, bring to the boil and turn down to a medium simmer for 10 minutes.
- Stir in the drained beans and the chopped kale and let simmer for a final 5 minutes. Check the seasoning and serve up each bowl with a good drizzle of olive oil.
1 tbsp coconut oil / butter / ghee, if not vegan
1 large onion or leek, finely chopped
2 cloves garlic, finely chopped
1 X 400ml tin chopped tomatoes (OR use 2 tbsp tomato puree plus 400ml extra liquid)
500ml quality vegetable stock or broth
1 tbsp tomato puree
4 x 400g cooked beans e.g cannellini / butter beans / haricot/ chickpeas, drained weight 960g
500g kale, stems removed, leaves finely chopped
Juice of 1/2 lemon
Sea salt & pepper
½ tsp dried Rosemary or a few sprigs of fresh
½ tsp dried Thyme / oregano or a few sprigs of fresh
1 bay leaf or a few sage leaves
A good drizzle of extra virgin olive oil on each bowl