Ingredients
- 2 tablespoons olive oil
- 1 leek
- 1 carrot
- 1 celery stalk
- 1/2 red pepper
- 2-4 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 pinch crushed chilies
- 400g can diced tomatoes (no salt added)
- 400g can cannellini beans
- 6 cups vegetable or chicken broth
- 2 large kale leaves (4 small)
- 1 pinch sea salt
- Wash and chop leek – cut ends off and slice leek lengthwise down its centre, and then chop into rounds. Place leeks in a strainer and rinse to remove any excess dirt or grit. Towel dry.
- Peel and dice carrot, chop celery and pepper into small bite size pieces. Mince garlic.
- In a large pot, heat oil on medium heat. Add chopped leek, carrot, red pepper and celery. Sautee for 2-3 minutes until vegetables begin to soften but still slightly crisp.
- Add garlic, herbs, pinch of chilies and salt, and heat for 30 seconds until fragrant. Do not allow to burn.
- To the mixture, add a splash of stock to help loosen anything that may have stuck to the pan, and allow it to pick up all of the flavours.
- Mix in can of tomatoes, and stir until well combined with sauteed vegetables.
- Add remaining stock and bring mixture to a boil, then reduce to a low simmer and allow to cook for 20 minutes.
- In the meantime, strain beans and rinse thoroughly under cold water in a strainer.
- Wash kale leaves and towel dry lightly. Remove the hard spine, and chop into small bite size pieces.
- Once the soup has cooked for 20 minutes, add the rinsed beans and chopped and allow to cook on a very low simmer for another 5 minutes.
- Once finished, allow the soup to cool and season with sea salt and pepper as needed.
- The soup can be served immediately, however I find it tastes best the 2nd day once the flavours have all blended together.
- Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 261 calories
- Sugar: 8 grams
- Fat: 9 grams
- Carbohydrates: 38 grams
- Fiber: 8 grams
- Protein: 12 grams