This rustic bean and greens soup is hearty and full of flavour. Leafy greens such as kale, spring greens or cabbage are combined with beans, carrots and onion in a light broth.
When using tinned beans, choose a reduced-salt variety or rinse them thoroughly.
Watch the recipe
Ingredients
- 1 tbsp olive oil
- 130 g carrots, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 130 g spring greens, kale and/or cabbage, chopped
- 1 tin (400 g) white beans, pinto beans, black-eyed beans or beans of your choice, rinsed and drained
- 1 litre reduced-salt chicken or vegetable stock
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar, or to taste
- 60 g fresh spinach (optional)
Method
- Heat the olive oil in a 2–3 litre heavy-based pan or casserole over a medium heat. Add the carrot and onion and sauté for 7–10 minutes until just tender. Add the garlic and cook for another minute.
- Add the greens and sauté for another 10 minutes, or until just tender.
- Add the stock and bring to a gentle simmer.
- Add the beans, soy sauce and vinegar.
- Stir in the spinach just before serving.
- Serve in large bowls, topped with croutons if desired.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.