2 garlic cloves, finely chopped
1 celery stick, chopped
1 carrot, chopped
1 parsnip, chopped
1 onion, chopped ingredient
1 leek, white and pale inexperienced components solely, sliced and rinsed
2 tbsp olive oil
400g tin cannellini beans, drained
50g (2oz) grated cauliflower
1.2 litres (2 pints) vegetable inventory
150g (5oz) kale or cavolo nero, shredded
25g (1oz) Parmesan, finely grated
3 tbsp inexperienced pesto
Methodology
1. In a big saucepan, cook dinner the garlic, celery, carrot, parsnip, onion and leeks gently within the olive oil for 10 minutes. Preserve the warmth low and stir usually, till tender, however not browned.
2. Stir within the drained cannellini beans and grated cauliflower, adopted by the vegetable inventory. Convey to the boil and simmer for about 20 minutes, till the beans start to interrupt down.
3. Crush some beans with the again of a spoon to additional thicken the soup. Stir within the shredded cavolo nero or kale and simmer for a last 5 minutes, including slightly water if it turns into too thick. Stir in half the pesto and half the cheese, dividing the soup between bowls and serving the remaining pesto and cheese on high of every bowlful.
Freezing and defrosting pointers
Make the soup, then go away to chill at room temperature. Freeze (with out garnishes or toppings) in a inflexible container, leaving a little bit of area for growth, for as much as 1-3 months. Reheat both from frozen or defrost within the fridge in a single day. As soon as piping sizzling, add toppings or garnishes and serve.
Tailored from an unique recipe right here
It definitely is a warming and attractive bowlful, stuffed with vegetable goodness 😋
If you have to be dwelling someplace the place the temperatures are slightly excessive you could desire a salad suggestion! Take a look right here
