Print Recipe

Creamy Greens and Beans Soup

Ingredients

  • 1 medium onion peeled and diced
  • 1 stalk celery stalk and leaves diced separately
  • 3 tbsp olive oil
  • 2 cloves garlic crushed
  • 250 g greens (I use rainbow chard) stalks and leaves diced separately
  • 1 small bunch parsley finely chopped
  • 1 tin cannellini beans drained
  • 1 L vegetable stock
  • 100 ml cream
  • salt and pepper to taste

Instructions

  • Add onion, celery stalk, greens stalks and olive oil to a large sauce. Turn on heat to medium and cook for approximately 6-7 minutes until onion is translucent.
  • Add garlic, greens leaves and celery leaves and sauté for 2 minutes.
  • Add parsley, cannellini beans and vegetable stock. Bring to boil, then reduce heat to a simmer and cook for 15 minutes.
  • Add cream.
  • Using an immersion/stick blender, process for a few seconds to desired consistency.
  • Add salt and pepper to taste (if required).
  • Cook for a further 4-5 minutes and then serve.

Notes

Spinach would be a good substitute if you do not have rainbow chard.