Creamy Greens and Beans Soup
peeled and diced
stalk and leaves diced separately
greens (I use rainbow chard)
stalks and leaves diced separately
salt and pepper
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.
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.
Spinach would be a good substitute if you do not have rainbow chard.