Pumpkin, white bean & kale soup

Pumpkin, white bean & kale soup

From
Grains
Serves
6
Prep
15 mins
Cooking time
35 mins
Photographer
Deidre Rooney

It’s hard to believe you can make something with such depth of flavour in such a short amount of time.

From the grocer

Ingredients

Quantity Ingredient
80ml olive oil
60ml tomato passata
1.2 litres flavoursome chicken or vegetable stock
1 x 400g tin cannellini beans
2 dried bay leaves
salt and freshly ground black pepper
parmesan, shaved, to serve
extra-virgin olive oil, for drizzling

From the greengrocer

Quantity Ingredient
1 large onion, roughly chopped
750g pumpkin, peeled, seeded and cut into small chunks
1 celery stalk, diced
1 large carrot, diced
3 garlic cloves, finely chopped
75g kale or savoy cabbage, coarse stalks removed and leaves shredded

Method

  1. Heat the olive oil in a saucepan over a medium heat. Add the onion, pumpkin, celery and carrot and cook for 8 minutes, or until the vegetables have some colour. Add a splash of water, cover the pan and let the vegetables sweat over a very low heat for 10 minutes.
  2. Add the garlic and cook for another couple of minutes, then add the tomato passata, stock, beans, bay leaves and seasoning. Simmer for 10 minutes, then add the kale or cabbage and cook for a further 5 minutes. Check the seasoning and serve with the parmesan sprinkled on top and a good drizzle of the extra-virgin olive oil.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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