Borlotti bean & freekeh soup | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Add the oil to a large casserole pot or saucepan over a medium-low heat, and sauté the leeks and celery with the bay leaf, if using, until the vegetables are soft and very lightly golden.
• Add the garlic and cook for a minute or two, until fragrant. Add in the sage and the chopped parsley stalks, stir to combine, and cook for another minute or two.
• Add in the cherry tomatoes, a good pinch of sea salt and a grinding of black pepper, and turn up the heat to medium.
• Check for seasoning, and adjust if needed. At this stage, fish out the sage and discard.
• A couple of minutes before you're ready to serve, stir in your chopped greens. Toast your sourdough bread and cut it into chunks.
• Divide the soup between 4-6 bowls. Top with the toasted sourdough chunks, some chopped herbs, vegan parmesan, and a drizzle of extra-virgin olive oil.