white bean and kale soup with gremolata
After a warm weekend, the weather in Melbourne has taken a wintry turn with the temperature dropping 15 degrees. This cool weather, and a desire to eat some healthier, simpler food after a month of eating out non-stop while on holiday, means that soup is back on the menu for me.
This is the most simple of soups. It takes about 10 minutes to make when using canned beans and it has the advantage of making a small dent in the madness that is my kale and parsley crop. It is a combination of stock, beans and kale with a garnish of parsley, garlic, lemon zest and olive oil to give it some spark.
I love it.
- 1 400 gram can of cannellini beans
- 3 large handfuls of chopped kale
- 2 cups of vegetable stock
- 1 large handful of parsley
- zest from one lemon
- 1 clove of garlic
- 1 splash of olive oil
- Drain and rinse the beans and combine them in a saucepan with the stock and the kale.
- Bring to a boil and cook until the kale wilts.
- Mash some of the beans against the side of the pot but leave most of them whole.
- Make the gremolata by combining the finely chopped parsley, lemon zest, garlic and olive oil.
- Serve the soup garnished with gremolata.