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Jane Houston

Kale + Cannellini Bean Soup

5 from 2 votes
GF | EF | NF | RSF | DF
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Servings: 6 months+
Course: 1 meal a day, Family Meals, Main Course, Soup, vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • 400 grams cooked or tinned cannellini beans
  • 2 cups white potato chopped
  • 1 cup tightly packed kale finely chopped
  • 1 brown onion
  • 2 cloves of garlic
  • 3 cups chicken bone broth or vegetable stock if VG
  • 1/2 tsp dried oregano
  • 1/2 tsp dried marjoram
  • 1/2 tsp dried basil
  • 1/3 cup parmesan cheese
  • 1/3 cup pure cream
  • 2 tbsp olive oil for frying
  • salt + pepper to taste

Equipment

  • Baking Tray
  • knife
  • Chopping board
  • Saucepan
  •  Blender

Method
 

  1. Finely dice the onion and garlic 
  2. Peel and cube the potato into small equal sized pieces 
  3. Remove the kale from the stem, discarding the stem. Finely chop the kale 
  4. Preheat a pot over a medium - high heat and add in the olive oil. Once hot, add in the onion and garlic and fry for 3-5 minutes until softened 
  5. Add in the dried oregano, basil and marjoram and stir well. Add in the potatoes and broth and bring up to a gentle simmer 
  6. Allow the broth to simmer until the potatoes have almost just cooked, then add in the kale, grated parmesan cheese, cream and beans. Mix well 
  7. Season with salt and pepper to taste 

Notes

* Serve as is or with a slice of toasted and buttered sourdough
 
* To serve BLW mash the beans between your fingers, you can serve the broth on the side as a drink. If offering gluten already for BLW you could also offer some sourdough cut into fingers 
 
* For puree, remove some soup before adding in the parmesan and cream for a dairy free option. Blend the soup base with the beans, potato and kale until you have reached your desired consistency