Prep time:
Cooking time: 20 minutes
Total time:
Serves: 4
2tbsp tablespoons olive oil
2 cloves garlic, crushed
2 leeks, washed and sliced
1tsp thyme
1tsp rosemary
1ltr vegetable stock
2 cans of butter beans, drained and rinsed
150g chopped kale, tough stems removed
50g (a handful) of parsley, saving a few sprigs to garnish
juice and zest of 1 lemon
salt and black pepper to taste
A simple, but flavoursome and nutritious soup that looks and tastes luxurious. The blend of creamy butter beans, kale, and a hint of zesty lemon means it is actually really light and healthy – no cream in sight.
- words: Jo Arnell
- pictures: David Merewether
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