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:
  • pictures: David Merewether
  • styling: Helen Barton

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Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

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Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

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