Prep time:
Cooking time: 30 minutes
Total time:
Serves: 4
1 Finely Diced Onion
250g Shredded Kale
500g White Cannellini Beans
1 Tin Chopped Tomatoes
75g Orzo or Soup Pasta
1tsp Fennel Seeds
2 or 3 Garlic Cloves
1 Chopped Fresh Chili
½ Lemon
1.5ltr Vegetable or Chicken Stock
1tbsp Olive Oil
Parmesan Shavings
Kale, especially the handsome Cavolo Nero, is a brilliant vegetable to grow through the winter (when all the caterpillars and whitefly have gone to ground). Rich in folate, phytonutrients and antioxidants, just looking at the stuff will do you good. This soup is light and fresh, but also does what a winter soup should and is comfortingly hearty too.
- words: Jo Arnell
- pictures: David Merewether
- styling: Helen Barton
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