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20 Minute White Bean & Kale Soup

with Vegetable Broth Concentrate
Vegetarian
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
20mins

A cosy bowl that comes together in a flash. Creamy butter beans, tender kale and fragrant herbs simmer in a lemony, veggie-rich broth, finished with a swirl of cream and plenty of cracked pepper. Top with parmesan and serve with crusty sourdough for the kind of soup that feels simple, nourishing and very hard to stop at one bowl.



Nutrition Information (per serve):
Protein: 14g
Carbohydrates: 32g
Fat: 22g
Main Meals
Modern Wellness Cuisine
Pantry Items
View in metric
  • 1 tbsp olive oil
  • 50g butter
  • 1 leek, washed and sliced (white only) 
  • 3 medium carrots
  • 3 stick celery, diced
  • 3 zucchini, sliced 
  • 4 cloves garlic, finely diced
  • 2 tins butter beans
  • 1 cup water
  • 1 tbsp Vegetable Broth Concentrate
  • 2 tbsp fresh lemon juice
  • ⅓ cup heavy cream 
  • Pinch of salt
  • Cracked black pepper, to taste
  • 2 cups chopped Tuscan kale 
  • ¼ cup flat leaf parsley leaves
  • 1 tbsp fresh rosemary, diced
  • A few sprigs of  fresh thyme leaves
  • 1 ¾ oz parmesan cheese (to serve) 
  • Crusty sourdough bread
  1. In a pot add olive oil and butter and heat to melt. 
  2. Add leek, carrot & celery on a gentle heat and cook to soften. 
  3. Add garlic and cook until fragrant. 
  4. Add zucchini, butter beans, lemon juice, Vegetable Broth Concentrate, water & simmer for 15 mins.
  5. Add remaining ingredients except the parmesan cheese & simmer for 5 mins. 
  6. Serve into bowls and top with parmesan cheese and crusty sourdough bread.