Borlotti bean and kale soup
We've got another filling soup that's packed with goodies and will have you full of energy - it's Tonia's borlotti bean and kale soup, including carrot, sweet potato and spices.
(Serves 8)
Ingredients:
1 tbsp olive oil1 onion, peeled and diced1 large carrot, peeled and diced1 large sweet potato, cut into small chunks1 tbsp tomato puree1 tbsp turmericFresh or dried thyme2 bay leaves1ltr hot vegetable or chicken stock (made from stock cubes or pots)400g can Borlotti beans, drained and rinsed wellAbout 125g chopped curly kale
Method:
Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for about 5 minutes.
Add the potato, tomato puree, turmeric, thyme and bay leaves, stir well for 2 minutes and pour in the stock. Bring to the boil then simmer gently for 10 minutes, partially covered.
Stir in the beans and some seasoning. Bring back to the boil then out the kale on top and let it steam for 5 minutes.
Spoon into warm bowls (one mug serving per person)