Zesty Leek and Cannellini Bean Soup

Recipe provided by Good and Fugly

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This soup has everything you could want for a cold winter’s night; it’s hearty, colourful, and so full of goodness!

Serves 4-6

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 teaspoon Italian dried herbs 

1 tin cannellini beans 

Zest and juice of 1 lemon 

½ teaspoon 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. Sauté for around 5 minutes 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 5 minutes.

4. Add lemon zest and juice and season with salt and pepper

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

TIP: You can freeze portion sizes of this soup for up to 3 months.