Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 5.89 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 large onion, peeled and diced
- 1/2teaspoons thyme, dried
- 1 1/2teaspoons rosemary, dried
- 3 cloves garlic, peeled and minced
- 800grams butterbeans, drained
- 2 1/3 cups vegetable stock, hot, made with 1 stock cube
- 1 medium lemon, juice and zest
- 175grams kale, destalked and chopped
Nutrition per serving
1640kJ / 390Cal
1640 Kilojoules or 390 Calories
19% of daily energy intake*
Protein
15.4grams
Fat
10.7grams
Carbs
59.2grams
Sugars
9.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This hearty butter bean and kale soup is quick, warming and comforting.
Method
Step 1 of 3
Heat the oil in a large, deep pan and cook the onions for 6-8 minutes until soft. Add the garlic, thyme and rosemary and cook for 3 minutes.
Step 2 of 3
Stir in 2/3 of butter beans, add the vegetable stock and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Remove from the heat and blend until smooth with an immersion blender.
Step 3 of 3
Return the pan to the heat, add the kale, lemon juice and remaining butter beans and cook for 3 minutes, until the kale has wilted.
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