A hearty cool-weather bowl using sturdy kale and store-cupboard beans.
Ingredients
- 250g, tough stems removed and leaves shredded Kale
- 1 x 400g tin, drained and rinsed Cannellini beans
- 1 medium, diced Carrot
- 1 medium, diced Onion
- 1 tbsp Olive oil
- 600ml Vegetable stock
- 1 tsp Dried thyme
- 1/2 tsp, or to taste Fine salt
- 1/4 tsp Black pepper
- 1/2, optional to serve Lemon (optional)
Method
- Dice the onion and carrot. Remove the tough kale stems, then shred the leaves and rinse them well.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and carrot and cook for 7–8 minutes, stirring, until beginning to soften.
- Stir in the thyme, drained cannellini beans and vegetable stock. Bring to a boil, then reduce to a steady simmer and cook uncovered for 15 minutes until the carrot is tender and the broth has taken on flavour.
- Stir in the shredded kale and simmer for 4–6 minutes until tender but still green. Season with salt and black pepper.
- Taste and adjust the seasoning. Serve hot, with a squeeze of lemon if you like and crusty bread on the side.
Allotment tip
Serve with crusty bread and a squeeze of lemon.