- 1 onion
- 1 carrot
- 2 celery sticks
- 2 garlic cloves
- A handful of thyme, leaves only
- 400g tin of cannellini beans
- A handful of flat leaf parsley
- 1 bay leaf
- 1 vegetable stock cube
- 100g kale
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 600ml boiling water
- 1.
Peel and finely chop the onion. Trim and scrub the carrot and celery. Finely chop them all (no need to peel the carrot). Warm a large pan for 1 min. Add 1 tbsp olive oil and the chopped veg. Season with salt and pepper. Cover, then sweat over a low heat for 8-10 mins till softened.
- 2.
Peel and finely chop the garlic. Strip the leaves from a few of the thyme sprigs. Finely chop the parsley leaves and stalks. Add the garlic, 2 tsp of the thyme leaves and most of the parsley into the veg. Add the bay leaf.
- 3.
Drain the beans. Add them to the pan. Crumble in the stock cube and pour in 600ml boiling water. Simmer for 5 mins to heat everything through.
- 4.
While the soup simmers, strip the kale leaves from the thick cores. Roughly chop the leaves. Add to the pan and simmer for 5 more mins to wilt the kale. Taste and add more salt, pepper or thyme if you think it needs it. Serve in warm bowls, scattered with the remaining thyme leaves.
