Tuscan Bean and Kale Soup

This is a really easy version of one of my favourite soups. It takes about 40 mins to make so it's ideal for busy weeknights and is the perfect winter warmer for these cold evenings!

In this recipe I use canellini beans which provide a high source of fiber, keeping you feeling fuller for longer. They also provide a good level of protein and antioxidants, which along with the kale, makes this dish a perfectly nourishing alternative to meat.

I used fresh tomatoes and not tinned tomatoes in this recipe, giving the soup a lighter and fresher taste.

This recipe will make enough for 2-3 portions (depending on how hungry you are).

INGREDIENTS:

- 1 onion

- 2 cloves of garlic

- 1/2 a chilli

- 1 carrot

- 2 tsp smoked paprika

- 1 tbsp tomato puree

- 2 large tomatoes

- pinch of salt

- 400ml vegetable stock

- 1 can of canellini beans

- large handful of kale

- juice of half a lemon

- extra virgin olive oil

METHOD:

1) Heat a large saucepan on a medium heat, add a good glug of olive oil. Finely chop the onion, garlic and chilli and add to the pan and cook for 5 mins.

2) Finely chop the carrot, add to the pan and cook for a further 5 mins.

3) Roughly chop the tomatoes, add to the pan along with the tomato puree, smoked paprika, and salt. Cook for another 5 mins until the tomatoes break up and it looks something like this...

4) Add the stock to the pan, it should go quite watery but this is okay! You may find you need to use a bit more stock. Bring to the boil and add the canellini beans. Reduce the heat, cover, and leave to simmer for 15 mins.

5) The soup should then have thickened. Trim and wash the kale thoroughly, add to the soup and cook for a further 5 mins until the kale becomes softer.

6) stir through the lemon juice and season to taste. Serve in a bowl and top with black pepper and a drizzle of olive oil.

Enjoy x