Kale and white bean soup
5
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Warm your soul with this hearty soup that's filled with protein and nutrients! It stores well, so you can make a large batch and keep it in the freezer.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), thinly sliced
Salted anchovies in oil, drained
3 medium, finely chopped
Canned diced tomatoes
400 g, (1x400g can)
Canned cannellini beans, rinsed, drained
1 400g can, white beans (1 x 400g can)
Vegetable stock, liquid, salt-reduced
4 cup(s), (1L)
Shortcut bacon
125 g, fat trimmed
Kale
250 g, finely shredded
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion, garlic and anchovy, stirring, for 5 minutes or until onion has softened. Add tomatoes, beans and stock and bring to the boil. Reduce heat and simmer, covered, for 15 minutes.
2
Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook bacon, in batches, for 2–3 minutes each side or until browned and crisp. Drain on paper towel. Finely chop.
3
Stir kale into soup and simmer, covered, for 1 minute or until kale has just wilted. Season with pepper. Serve sprinkled with bacon.
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