Bean Soup With Kale & Pesto

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (375.5 g)
  • Calories 519.7
  • Total Fat - 9.8 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 2.1 mg
  • Sodium - 198.4 mg
  • Total Carbohydrate - 83.8 g
  • Dietary Fiber - 30.9 g
  • Sugars - 11.3 g
  • Protein - 29.8 g
  • Calcium - 276 mg
  • Iron - 10.1 mg
  • Vitamin C - 51.6 mg
  • Thiamin - 0.7 mg

Step 1

Heat the oil in a large non-stick saucepan, and add the onion, celery, carrots and zucchini and gently fry for 10 minutes stirring occasionally.

Step 2

Tip the beans into the pan, add the stock cube and 1.2 litres of water and stir to dissolve.

Step 3

Add the kale or cabbage and bring to a simmer and cook for 5 to 7 minutes stirring occasionally, until the vegetables are tender.

Step 4

Season with salt and pepper, then lade into bowls and top with pesto.

Tips & Variations


No special items needed.

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