Get cozy with this Kale and Borlotti Bean Soup, a heartwarming delight that'll brighten up even the chilliest days. Loaded with seasonal veggies and rich, comforting flavors, it's the perfect pick-me-up!
1-2handfuls of cavolo neroblack kale, roughly chopped & stems removed
salt & pepper to taste
Instructions
Heat the rapeseed oil in a large saucepan and add the chopped onion to sauté for 2 minutes, before adding in the crushed garlic.
Stir in the chilli paste and tomato puree, then add all the chopped vegetables and borlotti beans and stir through for a minute to combine with the paste.
Add the chopped tomatoes, bay leaves and vegetable stock and bring to a boil, then reduce the heat to a minimum and allow to simmer with a closed lid for 25-30 minutes. Add in the chopped black kale for the last 2 minutes of the cooking time.
Season to taste with salt & pepper and remove the bay leaves before serving.
Notes
Freezer-friendly - Freezes well in airtight containers after cooling.
Extra flavor boost - Enhance the flavor with a spoonful of ketchup or marmite for an extra kick!
Keyword autumn soup, kale and borlotti bean soup, kale soup, seasonal soup, vegan soup recipe, winter soups