← Nouns Cooking · Plant-Based

Ingredients

• 2 tbsp Olive oil, plus extra to serve
• 1 Onion, chopped
• 2 Carrot, chopped
• 2 celery sticks, chopped
• 3 cloves Garlic, grated
• 1 tbsp Tomato purée (paste)
• 1 tbsp fresh thyme leaves
• 1 tsp chopped fresh rosemary
• 1 pinch Chilli flakes
• 1 l vegetable stock
• 2 cans cannellini beans (400 g cans), drained and rinsed
• 150 g Kale, stems removed, leaves chopped
• 1 tbsp lemon juice
• salt and black pepper

Method

1. Warm the oil in a large pot over medium heat. Add the onion, carrot and celery with a pinch of salt and cook for 8–10 min, stirring now and then, until softened.
2. Stir in the garlic, tomato paste, thyme, rosemary and chilli flakes and cook for 1 minute until fragrant.
3. Pour in the stock and beans and bring to the boil. Lower the heat and simmer for 15 min.
4. Scoop out a ladleful of beans and broth, mash or blend until smooth and stir it back in to make the soup creamy.
5. Add the kale and simmer for 3–5 min until tender and bright. Stir in the lemon juice, season well and serve with a swirl of olive oil.

Tips

• A spoonful of vegan pesto or a little grated cheese on top is lovely (the cheese makes it non-vegan).
• Spinach works instead of kale; stir it in just before serving. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Love and Lemons The Modern Proper