This soup is great as adding the beans provides you with protein (which lots of soups can lack) and also makes it lovely and thick and smooth. This recipe uses kale but you can use all dark green leafy vegetables.
Ingredients (serves 4):
2 tbsp light olive or rapeseed oil
1 onion finely chopped
2 crushed garlic cloves
1 medium potato, peeled and diced
125g kale or other dark leafy green like Cavolo Nero
400g butter beans
1l veg stock (or 2 tsp veg bouillon powder dissolved in 1l of water)
Salt and pepper to season
25g toasted almond flakes
Heat the oil in a large pan and cook the onion for approx 5 mins until transulcent
Add the garlic and cook for a further minute
Add the potato, kale, butter beans and veg stock, bring to the boil, then cover and simmer for 15 mins until the vegetables are tender.
Meanwhile toast the almond flakes by cooking on a high heat in a dry frying pan (no oil) until golden brown.
Blend the soup and season to taste
Serve topped with the toasted almonds
Adapted recipe by Anita Bean.