Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped (medium onion, peeled and roughly chopped)
- 1 celery stick (cut into toughly 1cm chunks)
- 2 carrots (medium trimmed and cut into roughly 1cm chunks)
- 1 zucchini ( medium halved lengthways and cut into roughly 2cm slices)
- 400 grams cannellini beans (canned, drained)
- 400 grams kidney beans (or borlotti beans, canned, drained)
- 10 gram vegetable bouillon cube (1 stock cube)
- 75 gram kale (thickly sliced, tough stalks discarded or dark green cabbage could be used)
- Sea salt
- Black pepper, freshly ground
- 60 grams basil pesto (basil pesto, fresh)
How to Make
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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.
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Step 2: Tip the beans into the pan, add the stock cube and 1.2 litres of water and stir to dissolve.
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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.
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Step 4: Season with salt and pepper, then lade into bowls and top with pesto.
We hope you enjoy this recipe!
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