Name: Farmhouse bean soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tbsp sunflower oil; 1 onion (finely diced); 2 potatoes (diced); 1 leek (in rings); 1 garlic clove (finely chopped); 1 L vegetable stock; 50 g kale (finely chopped); 1 bay leaf (fresh); 1 thyme sprig (fresh); 250 g cherry tomatoes (halved); 1 tbsp rosemary (dried); 400 g cannellini beans (canned, drained); 150 g green beans (frozen or fresh); salt and pepper (to taste)

Ingredients

Servings: 4

2 tbsp

sunflower oil
1

onion finely diced
2

potatoes diced
1

leek in rings
1

garlic clove finely chopped
1 L

vegetable stock
50 g

kale finely chopped
1

bay leaf fresh
1

thyme sprig fresh
250 g

cherry tomatoes halved
1 tbsp

rosemary dried
400 g

cannellini beans canned, drained
150 g

green beans frozen or fresh
salt and pepper to taste

Instructions

Heat the oil in a large pan and fry the onion, potatoes, leek and garlic for about 5 minutes.
Stir occasionally to prevent sticking.
Add the stock, kale, bay leaf and thyme and let it cook gently covered for 15 minutes.
Add white beans, cherry tomatoes and green beans and cook for another 10 minutes or so, until everything is just done.
Remove the bay leaf and thyme.
Put about ⅓ of the soup in a measuring jug and puree this with an immersion blender. (Or half-blend the soup in the pan directly.)
Pour back into the pan and heat the whole up briefly.
Finish off with salt and pepper to taste.