Spring is in the air!! One brave soul in the water at Balmoral
I started out by saying 'Before winter ends' but have changed this to "This kind of dish can be eaten at any time of the year." It's quick and easy as well as being healthy. I don't really see it as being 'soup' - more like a vegetable side dish. I made a wonderful dip from left overs by draining off most of the liquid and blending it coarsely, then served it warm with toasted flat bread. Great for picnics.
Borlotti bean and kale soup
To serve 4
1 x 400g can borlotti beans (or canellini beans)
1 tbsp olive oil
I large brown onion coursely chopped
2 carrots peeled and finely chopped
2 celery sticks thinly sliced
2 garlic cloves crushed
1/4 tsp dried chill flakes
1 tbsp tomato paste
1 x 400g can diced Italian tomatoes
4 cups vegetable stock
2 cups kale, stalks trimmed, shredded - spinach or silver beet can be substituted
1/3 cup chopped fresh continental parsley
Pepper to taste
6 slices sourdough baguette
85g fresh low-fat ricotta
Heat oil in a large saucepan over medium heat
Add onion carrot and celery - cook stirring occasionally for 6-7 minutes or until soft then add garlic and chilli and cook for I minute. Add tomato paste, diced tomatoes and stock - bring to the boil and simmer partially covered for 10 - 15 minutes. Add beans and cook for 2 minutes until heated through then add kale for 3 - 5 minutes or until wilted. Season with pepper.
Meanwhile toast the baguette slices until golden and spread with ricotta.
To serve ladle the soup among serving bowls. Sprinkle with parsley and serve immediately.
Borlotti bean and kale soup
1 x 400g can borlotti beans (or canellini beans)
1 tbsp olive oil
I large brown onion coursely chopped
2 carrots peeled and finely chopped
2 celery sticks thinly sliced
2 garlic cloves crushed
1/4 tsp dried chill flakes
1 tbsp tomato paste
1 x 400g can diced Italian tomatoes
4 cups vegetable stock
2 cups kale, stalks trimmed, shredded - spinach or silver beet can be substituted
1/3 cup chopped fresh continental parsley
Pepper to taste
6 slices sourdough baguette
85g fresh low-fat ricotta
Heat oil in a large saucepan over medium heat
Add onion carrot and celery - cook stirring occasionally for 6-7 minutes or until soft then add garlic and chilli and cook for I minute. Add tomato paste, diced tomatoes and stock - bring to the boil and simmer partially covered for 10 - 15 minutes. Add beans and cook for 2 minutes until heated through then add kale for 3 - 5 minutes or until wilted. Season with pepper.
Meanwhile toast the baguette slices until golden and spread with ricotta.
To serve ladle the soup among serving bowls. Sprinkle with parsley and serve immediately.
