I love kale. It’s such a great leafy green – packed with nutrients and flavor – and it really makes this soup.
Green Veggie Soup with White Beans
- 2 tablespoons olive oil
- 2 onions, finely diced
- 2 leeks, finely sliced
- 3 cloves of garlic, smashed
- 2 cups chopped celery
- 4 vegetable bouillon cubes
- 2-4 cups thinly sliced kale
- 2 cans cannellini beans (or other white beans)
- 1 cup chopped parsley
- small handful of basil leaves, finely chopped
- creme fraiche (optional – you can also use plain Greek-style yoghurt or sour cream)
- 1-3 tablespoons store bought fresh pesto
Heat olive oil in large stock pot. Add the onions, leeks, garlic, and celery.
Saute until soft. Meanwhile measure the amount of water you’ll need to dilute the bouillon cubes (this will depend on the type of bouillon you’re using so consult the package) and put it in a pan or teapot and bring to a boil.
Using your spoon break the bouillon cubes up into the veggies and stir so they begin to dissolve. This helps flavor the veggies and makes the stock more flavorful.
Add the boiling water to the veggie mixture and stir well so that the bouillon is fully dissolved. Next add the kale and bring to a simmer.
Simmer for about 15 minutes. Pour the canned beans into a colander and rinse thoroughly. Shake off excess water and add the beans to the soup. Simmer for about 5-10 minutes longer. Add the chopped parsley and basil and cook for another minute. Meanwhile mix a tablespoon or two of pesto into the creme fraiche. Serve the soup in bowls and garnish with a dollop of the creme fraiche. Serve with slices of hearty bread.