Zesty leek and cannellini bean soup

Recipe provided by Good and fugly

e.

Serves 4

Ingredients

2 leeks, sliced (white & pale green parts only)

2 carrots, diced

2 celery stalks, diced

1 bunch kale, middle stem removed and leaves sliced

2 garlic cloves, sliced

1 tsp Italian dried herbs

1 tin cannellini beans

Zest and juice of 1 lemon

½ tsp dried chilli (optional)

Parmesan cheese

Olive oil

1.5L vegetable stock or broth

Method

1. Heat a little olive oil in a large pot over medium heat before adding leeks, carrot and celery 

2. Sautee for around 5min until the leeks are softened. Add garlic, herbs and chilli flakes and cook for another minute 

3. Add stock, beans, kale and cook until kale has softened, around 5min 

4. Add lemon zest and juice and season to your personal preference.

5. Divide into bowls and top with a little parmesan and serve with crusty bread