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Mixed bean, kale and bacon soup
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2 tsp olive oil
2 celery stalks, sliced
1 large essential Waitrose carrot, cubed
1 leek, trimmed and sliced
70g essential Waitrose smoked British bacon lardons
pinch crushed dried chillies
2 garlic cloves, finely chopped
400g can essential Waitrose mixed bean salad, rinsed and drained
1 litre vegetable stock
200g curly kale
1. Heat the olive oil in a large saucepan over a medium–low heat, add the celery, carrot, leek and bacon lardons. Fry until the vegetables have softened, about 8 minutes, then add the chilli and garlic. Cook for 1 minute before tipping in the rinsed beans and adding the stock.
2. Season the mixture, bring to the boil and simmer for 10 minutes. Add the curly kale and cook for 5 minutes longer, until tender. Serve the soup with a scattering of grated parmigiano reggiano and a drizzle of olive oil, if liked.
Typical values per serving:
This recipe was first published in September 2011.