Autumn Green Cannelloni Bean Soup
Embrace the harvest season with every spoonful of our Autumn Green Cannellini Bean Soup. A hearty blend of seasonal greens and creamy beans, perfect for cool autumn days!
Recipe & Photography by Cecile Vadas @cecilevadas
serves: 4 | time: 25 mins
Ingredients:
-
- 3 tbsp olive oil
- 2 tsp salt
- 1 onion, diced
- 4 garlic loves, sliced
- 3 sprigs fresh or 1/2 tsp dried thyme
- 1 sprig fresh or 1/2 tsp dried oregano
- 1 sprig rosemary
- 3 bay leaves
- 1 tsp fennel seeds
- 3/4 cup celery, diced
- 1/2 leek, sliced
- 3/4 litre Nutra Organics Vegetable Broth
- 2 x 400 gram tins Cere Organic Cannellini Beans
- 1/2 lemon, zested and juiced
- 2 cups kale, torn
- Fresh chilli, sliced
Method:
- in a large pot, add the olive oil and onion. Cook on medium/low heat with the salt until translucent (5 minutes roughly).
- Add the garlic, celery, herbs and leeks. Sauté for 2-3 minutes on low.
- Add the Nutra Organics Vegetable stock, Cere Organic Cannellini Beans and lemon juice/ zest. Bring to a boil, season to taste and add the kale and chicken. Allow to wilt before serving with chilli. For a non plant based variation add shredded roast chicken (at the same time as the kale) and/or parmesan to finish.
