Chilly winter evenings in Melbourne call for classic soups like this.
Legumes are always a valuable addition to soups as they add a good amount of plant-based protein, iron and fibre. Beans like these also contribute to a rich and creamy texture - they are always handy to have in your pantry!
Cooking the kale right at the end with the lid on is a good way to make the nutrients like iron and B vitamins more bio-available - more easily available for absorption by your body.
- 1 tablespoon of unsalted butter
- a few sprigs of sage and oregano
- 4 leeks, trim, slice and wash thoroughly
- 6 medium potatoes, peel and dice
- 1 clove garlic, crushed
- 400g can butter beans or cannellini beans, drained and washed
- 6 cups chicken stock
- 1 cup tuscan kale, shredded
1. In a heavy saucepan melt the butter with the sage and oregano on low heat. Add the garlic and leek, stir to coat and cook for 15-20 minutes on low until they start to soften.
2. Add the potatoes, beans and stock. Bring to boil and then simmer for about 25 minutes until the potatoes are soft. Place the kale on top and then pop the lid on without stirring. Simmer for another 5-8 minutes before mixing through and removing from the heat.
3. Using a bar mix or food processor, process the soup in batches until thick and creamy. I like a chunky soup - you can thin with extra stock or water if you like.
4. Snuggle up and serve with some grilled tasty cheese on toast for the perfect night in.