Flannerys
Autumn Green Cannelloni Bean Soup

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

Autumn Green Cannelloni Bean Soup

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:
  1. in a large pot, add the olive oil and onion. Cook on medium/low heat with the salt until translucent (5 minutes roughly).
  2. Add the garlic, celery, herbs and leeks. Sauté for 2-3 minutes on low.
  3. 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.

 

 

Autumn Green Cannelloni Bean Soup

 

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