Slow-cooked borlotti bean, sweet potato and kale soup
3
Points®
Total time: 10 hr • Prep: 20 min • Cook: 1 hr 40 min • Serves: 4 • Difficulty: Easy
Packed with legumes and vegies, this hearty soup is sure to warm you up on chilly winter nights and can also be a tasty and filling lunch!
Ingredients
Borlotti beans, dry
1 cup(s), (200g)
Olive oil
2 tsp
Brown onion
1 medium, chopped
Celery
3 stick(s), chopped
Garlic
3 clove(s), thinly sliced
Fresh rosemary
2 tsp, finely chopped
Vegetable stock, liquid, salt-reduced
4 cup(s), (1L)
Orange sweet potato (kumara)
300 g, cut into 2cm pieces
Kale
100 g, chopped
Grated parmesan cheese
¼ cup(s), (20g)
Fresh flat-leaf parsley
2 tbs, chopped
Instructions
1
Place beans in large bowl and cover with 1.5 litres (6 cups) cold water. Set aside overnight. Drain. Rinse under cold water. Drain.
2
Heat oil in a large saucepan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic and rosemary and cook, stirring, for 30 seconds or until fragrant.
3
Add stock, beans and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, covered, for 1 hour or until beans are just tender.
4
Add sweet potato and simmer, covered, for 20 minutes. Add kale and simmer, uncovered, for 5 minutes or until potato and kale are tender. Season with salt and pepper. Serve sprinkled with parmesan and parsley.
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