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Photo of Kale and bean soup by WW

Kale and bean soup

3
Points® value
The ProPoints plan is flexible enough to accommodate all your gluten free choices. This meal is suitable for the Gluten Free approach; but with some of the ingredients used please do make sure you check the product labels – sometimes a little stock cube, soy sauce or even ketchup can contain gluten.This meal is also suitable for the following approaches: Vegetarian and Mediterranean.

Meal Items

Olive Oil

¼ teaspoon(s)

Onion

¼ medium, peeled and chopped

Garlic

½ clove(s), peeled and chopped

Tinned Tomatoes

100 g

Sun Dried Tomato Paste

1 teaspoon(s)

Vegetable stock cube

½ cube(s), made up according to pack instructions Gluten free

Rosemary, Fresh

½ teaspoon(s)

Potatoes, Raw

40 g, peeled and chopped

Borlotti beans, cooked

60 g

Kale, raw

20 g, chopped

Notes

Heat the oil in a large pan, add the onion and cook for 5–7 minutes until softened. Add the garlic and cook for another minute. Stir in the tomatoes, sun dried tomato paste, stock and rosemary, bring to the boil then add the potatoes. Cover and simmer gently for 10 minutes until the potatoes are tender. Add the beans and kale and simmer uncovered (this helps to keep the colour in the kale), for 3–5 minutes until the kale has wilted. Serve in a large bowl.

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