Creamy Cavolo Nero & Butter Bean Soup
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 onion
- 1 leek
- 2 sticks of celery
- 2 x 14 oz tins butter beans
- 1.5 pints vegetable stock
- 400ml canned coconut milk
- bunch of cavolo nero
- pinch of sea salt & black pepper
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Preparation
Step 1
Warm the olive oil in a large saucepan set over medium heat. Add the garlic and fry for 2–3 minutes until just golden.
Step 2
Add the onion, leek, celery and a large pinch of salt. Cook for 10–15 minutes, stirring every so often, until softened and translucent.
Step 3
Pour in the butter beans, stock and coconut milk. Bring to the boil, then add the cavolo nero, pop the lid on and cook for 2–3 minutes until wilted.
Step 4
Remove the pan from the heat and blitz until smooth using a high-speed blender or hand blender. Taste to check the seasoning and adjust as needed. Serve with a drizzle of olive oil and toasted sourdough.
Step 5
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