Creamy Cannellini Bean and Kale Soup - Grains & Legumes Nutrition Council

Name: Creamy Cannellini Bean and Kale Soup - Grains & Legumes Nutrition Council
Ingredients: 1 tablespoon extra virgin olive oil; 1 large brown onion, chopped; 4 cloves garlic, crushed; 2 sticks celery (1¼ cups approx, 150 grams) diced; 2 medium carrots (1½ cups approx, 200 grams), diced; 2 medium zucchini (1¾ cups approx, 200 grams), diced; 2 x 400 gram tins cannellini beans, drained and rinsed (see tips); 4 cups (2 litres) vegetable or chicken stock; 1 small bunch of kale, stems (and veins, if desired) removed, leaves washed and roughly chopped; Pepper, to taste; Parmesan cheese (optional)

www.glnc.org.au

Quick, creamy, filling and delicious — need I say more? This is a great wintery soup. And easy to substitute when you don’t have precisely these ingredients. Fo

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Ingredients

1 tablespoon extra virgin olive oil
1 large brown onion, chopped
4 cloves garlic, crushed
2 sticks celery (1¼ cups approx, 150 grams) diced
2 medium carrots (1½ cups approx, 200 grams), diced
2 medium zucchini (1¾ cups approx, 200 grams), diced
2 x 400 gram tins cannellini beans, drained and rinsed (see tips)
4 cups (2 litres) vegetable or chicken stock
1 small bunch of kale, stems (and veins, if desired) removed, leaves washed and roughly chopped
Pepper, to taste
Parmesan cheese (optional)