Cannellini beans simmered with onion, garlic, thyme and chilli, with tender kale and a scattering of parmesan. Serves 4.
2tbsp
1piece
2clove
0.5tsp
1pinch
2 × 400 g tins, weighed before draining (about 480 g drained)800g
1,000ml
1tsp
1pinch
finely grated30g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2tbsp | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 2clove | — | — | |
| 4 | | 0.5tsp | — | — | |
| 5 | | 1pinch | — | — | |
| 6 | | 800g | 2 × 400 g tins, weighed before draining (about 480 g drained) | — | |
| 7 | | 1,000ml | — | — | |
| 8 | 150g | — | — | ||
| 9 | | 1tsp | — | — | |
| 10 | | 1pinch | — | — | |
| 11 | | 30g | finely grated | — |
Pour the olive oil into the large saucepan.
Extra-virgin olive oil · 2 tbsp
Lay the onion on the chopping board.
White onion · 1 piece
Cut it in half through the root and peel off the skin.
Lay the garlic cloves on the chopping board.
Garlic · 2 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Fry over a medium heat for about 8 minutes, stirring now and then, until soft.
Add the thyme.
Dried thyme · 0.5 tspAdd a pinch of chilli flakes.
Chilli flakes · 1 pinchFry for 1 minute, stirring.
Tip the beans into the colander.
Cannellini beans · 800 g
Rinse under cold running water and leave to drain.
Pour in the stock.
Vegetable stock · 1,000 mlBring to the boil.
Turn the heat down and simmer for 15 minutes, stirring now and then and crushing a few beans against the side of the pan to thicken it.
Meanwhile, lay the kale on the board.
Strip the leaves off the tough stalks and cut them into thin ribbons.
Simmer for about 5 minutes, stirring now and then, until the kale is tender.
Add the salt.
Salt · 1 tspAdd a pinch of pepper and stir.
Ground black pepper · 1 pinchLadle into 4 warm bowls.
Scatter over the parmesan and serve, with crusty bread if you like.
Parmesan · 30 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 tbsp | | Pour the olive oil into the large saucepan.⏱ 10sResultExtra-virgin olive oil |
| 2 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 3 | White onionstep 2 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 4 | Halved white onionstep 3 | | Chop it finely.⏱ 1 min 30sResultChopped onion |
| 5 | Chopped onionstep 4 | | Put the onion in the large saucepan.⏱ 5sResultOnion in oil |
| 6 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 7 | Garlicstep 6 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 8 | Peeled garlic clovesstep 7 | | Chop the garlic finely.⏱ 45sResultFinely chopped garlicused in step 10 |
| 9 | — | | Fry over a medium heat for about 8 minutes, stirring now and then, until soft.⏱ 8 minResultSoftened onion |
| 10 | Finely chopped garlicstep 8 | | Add the garlic to the pan.⏱ 5sResultOnion and garlic |
| 11 | 0.5 tsp | | Add the thyme.⏱ 5sResultOnion with thyme |
| 12 | 1 pinch | | Add a pinch of chilli flakes.⏱ 5sResultOnion with thyme and chilli |
| 13 | — | | Fry for 1 minute, stirring.⏱ 1 minResultFragrant onion |
| 14 | 800 g | | Tip the beans into the colander.⏱ 10sResultCannellini beans |
| 15 | — | | Rinse under cold running water and leave to drain.⏱ 30sResultRinsed beans |
| 16 | Rinsed beansstep 15 | | Tip them into the pan.⏱ 10sResultBeans and onion |
| 17 | 1,000 ml | | Pour in the stock.⏱ 15sResultBean soup base |
| 18 | — | | Bring to the boil.⏱ 6 minResultBoiling bean soup |
| 19 | — | | Turn the heat down and simmer for 15 minutes, stirring now and then and crushing a few beans against the side of the pan to thicken it.⏱ 15 minResultSimmered bean soup |
| 20 | 150 g | | Meanwhile, lay the kale on the board.⏱ 5sResultCurly kale |
| 21 | Curly kalestep 20 | | Strip the leaves off the tough stalks and cut them into thin ribbons.⏱ 1 min 30sResultShredded kale |
| 22 | Shredded kalestep 21 | | Add the kale to the soup.⏱ 10sResultBean soup with kale |
| 23 | — | | Simmer for about 5 minutes, stirring now and then, until the kale is tender.⏱ 5 minResultTender kale soup |
| 24 | 1 tsp | | Add the salt.⏱ 5sResultSalted kale soup |
| 25 | 1 pinch | | Add a pinch of pepper and stir.⏱ 15sResultSeasoned kale soup |
| 26 | Seasoned kale soupstep 25 | | Ladle into 4 warm bowls.⏱ 1 minResultBean and kale soup to serve |
| 27 | 30 g | | Scatter over the parmesan and serve, with crusty bread if you like.⏱ 15sResultWhite Bean and Kale Soup |
| Total Time | 47 min | ||
| Nutrient | Per serving |
|---|---|
| 432kcal | |
| 24g | |
| 10g | |
| 2g | |
| 63g | |
| 5g | |
| 15g | |
| 3,399mg |
Cannellini beans simmered with onion, garlic, thyme and chilli, with tender kale and a scattering of parmesan. Serves 4.
What you’ll doYou will soften onion and garlic with thyme and chilli, simmer cannellini beans in stock, crushing a few to thicken it, then wilt in shredded kale and finish with parmesan.
