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.

  1. Gently fry the leeks, garlic and herbs in a large, heavy bottomed pot for 5 minutes until the leeks are soft, but not going brown. Add the stock and 1 can of butter beans to the pan. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
  2. Remove from the heat and blitz with an immersion blender (or jug blender). Blend well – until the soup is really creamy looking, then add the other tin of butter beans, the kale and lemon.
  3. Simmer for an additional 5 minutes or so, until the kale is cooked and the beans are nice and soft. Season and serve with fresh crusty bread, garnished with a parsley sprig or two.

  • words:
  • pictures: David Merewether

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