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This comforting white bean and vegetable soup combines creamy beans and tender garden veg in a seasoned, aromatic broth. Hearty yet wholesome, it makes a simple, nourishing meal that is perfect for cold days.
1.
Heat the olive oil in a deep pan over medium high heat. Once hot, add the onion and cook for about 3 minutes.
2.
Add the garlic and cook for one more minute, and then you can add the vegetables and kale. Cook for another 5 minutes and season with the spices and herbs.
3.
Add the stock in and bring to a boil. Reduce to a simmer and add the tomatoes, pepper and white beans.
4.
Cover and allow to simmer for about 25 minutes.
5.
Serve hot and season with a pinch of pepper to taste.
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Storage information
Best frozen and defrosted in individual portions in an airtight container. Leave in the fridge overnight to defrost and re-heat once in a microwavable container or saucepan until piping hot.
Tip
For extra protein, you can add a portion of chopped cooked chicken breast to your portion.
Cost-saving tips
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