Name: Delicious and Easy Vegetable and White Bean Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 3 – 4 tablespoons vegetable stock or 2 tablespoons of olive oil if you prefer; 1 onion, peeled and finely diced; 1 teaspoon salt; 1 leek, thoroughly washed and sliced; 3 sticks celery, diced; 3 carrots, peeled and diced; 4 cloves garlic peeled and minced; 1 butternut squash, peeled and cut into chunks; 2, 15 oz cans cannellini beans, drained and thoroughly rinsed; 1 teaspoon freshly ground black pepper; 1 teaspoon red pepper flakes; 2 heaped teaspoons Herbes de Provence; 2 heaped teaspoons dried oregano; 2 heaped teaspoons dried tomato flakes (optional); 1/4 cup fresh parsley, chopped; 4 cups best-quality vegetable stock; 3 cups lacinato or curly kale, tough stems removed and very well chopped OR 3 cups baby kale or baby spinach; Zest and juice of a lemon

Delicious and Easy Vegetable and White Bean Soup

Print Recipe

Delicious and Easy Vegetable and White Bean Soup – a delicious hearty Winter soup

Author: Mary Callan
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: soup
Method: stove top

Ingredients

Scale

3 – 4 tablespoons vegetable stock or 2 tablespoons of olive oil if you prefer

1 onion, peeled and finely diced

1 teaspoon salt

1 leek, thoroughly washed and sliced

3 sticks celery, diced

3 carrots, peeled and diced

4 cloves garlic peeled and minced

1 butternut squash, peeled and cut into chunks

2, 15 oz cans cannellini beans, drained and thoroughly rinsed

1 teaspoon freshly ground black pepper

1 teaspoon red pepper flakes

2 heaped teaspoons Herbes de Provence

2 heaped teaspoons dried oregano

2 heaped teaspoons dried tomato flakes (optional)

1/4 cup fresh parsley, chopped

4 cups best-quality vegetable stock

3 cups lacinato or curly kale, tough stems removed and very well chopped OR 3 cups baby kale or baby spinach

Zest and juice of a lemon

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Instructions

Heat 3-4 tablespoons of vegetable stock or 2-3 tablespoons of olive oil in a large saucepan. Add the onions, sprinkle over a little salt, and cook on a low heat for about 10 minutes or until translucent.

Add the carrots, leeks, celery, and garlic. Cook for a further 5 minutes, stirring occasionally.

Add the butternut squash and cannellini beans. Stir well.

Add the black pepper, Herbes de Provence, oregano, red pepper flakes, tomato flakes and fresh parsley. Stir well.

Add the vegetable stock, bring to the boil, turn down to a simmer, and partially cover the pot. Allow the soup to simmer away until the veggies are tender. About 20 minutes.

Remove about 1 cup of the soup to a blender and blitz, return to the pot, and stir well. This will thicken the soup a little and give it the “creamy” texture.

Add the kale to the pot; it will cook quickly in the heat of the soup.

Sprinkle over the lemon zest and then squeeze in the lemon juice, stir well.

To serve, add more lemon zest, salt, pepper, dried oregano, tomato flakes, red pepper flakes, and a sprinkle of fresh herbs.

Find it online: https://marycallan.com/delicious-and-easy-vegetable-and-white-bean-soup/