bean-y broth-y soup
a marriage between tuscan bean soup and revithosoupa (greek chickpea soup)
beans + mirepoix + broth = heaven in a plate
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beans + mirepoix + broth = heaven in a plate |
How to make it:
makes four portions
2 cans of beans of choice, drained (I am using chickpeas and cannellini beans)
1 medium sized white onion, finely chopped
2 celery stalks, finely chopped
1 large carrot, finely chopped
600ml broth (I am using plant based chicken broth)
300g cavolo nero / curly kale / spinach
olive oil
3 garlic cloves, finely minced
1 bay leaf
1 tsp thyme
1.5 tsp oregano
juice of one lemon
salt and pepper, to taste
toasted bread / croutons to serve (optional)
drizzle of chilli oil, optional (I am using TingLing’s)
On a medium heat, once your pot is hot enough, add a drizzle of olive oil.
Add onions, until they start softening followed by the celery and carrots and lastly garlic. Fry for about 3 minutes, or until they are about to start browning, add more olive oil if needed.
Season with salt and pepper and add the oregano and thyme, toss the vegetables.
When it starts sticking to the bottom, add the broth and bay leaf.
Reduce heat to medium low, and cover the pot for about 15-20 minutes, stirring occasionally.
Remove the lid, give it a stir. Add your leaf of choice and lemon juice and stir again. Leave for about 5 minutes.
Taste and adjust the seasoning to your liking.
Once you are happy with how it tastes, serve with some toasted bread or croutons. I served mine with sourdough and some chilli oil.
Enjoy!