Zingy Kale, Leek and Cannellini Bean Soup
Zingy Kale, Leek and Cannellini Bean Soup is both fresh and comforting, perfect for autumn and winter. Swap beans for variety and use what you have on hand. Lemons add a vibrant twist!
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Cooking tools:
- Immersion blender
- Blender
- Microplane
- Dutch oven
- Pot
- Kitchen scale
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 150 g cavolo nero / dino kale
- 1 brown onion
- 3 large celery ribs
- 2 large carrots
- 1 tbsp olive oil
- 1 leek
- 3 garlic cloves
- 5-6 cups water
- 2 vegetable stock cubes
- 1 tbsp dried thyme
- 2 cans (460 g drained) cannelini beans, drained and rinsed
- 0,5 lemon
- 0,25 cup nutritional yeast, optional
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