Category, , , , , , DifficultyBeginner

An absolute go to in Winter, this recipe has been designed to be made in bulk so it can be frozen in batches. Ingredients can be halved if only cooking for a few people.

Yields13 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
 800 g red onion 1cm diced
 500 g celery 1cm diced
 500 g carrot 1cm diced
 500 g potato 1cm diced
 6 garlic cloves - crushed
 1 tsp ground fennel
 ½ tsp chilli flakes
 2 bay leaves
 1250 ml vegetable stock
 1 kg bortotti beans *organic canned
 720 g shredded kale or silverbeet
 salt & pepper to season
1

Directions

1. Gently sauté the onion in a large pot.

2. Add the celery, carrot, potato, garlic, chilli, bay leaves & fennel.

3. Add the tomatoes & stock. Simmer & season.

4. Add the beans and kale. Season to taste.

5. Portion into containers and freeze if required.
This will last a week in the fridge.

Ingredients

Ingredients
 800 g red onion 1cm diced
 500 g celery 1cm diced
 500 g carrot 1cm diced
 500 g potato 1cm diced
 6 garlic cloves - crushed
 1 tsp ground fennel
 ½ tsp chilli flakes
 2 bay leaves
 1250 ml vegetable stock
 1 kg bortotti beans *organic canned
 720 g shredded kale or silverbeet
 salt & pepper to season

Directions

1

Directions

1. Gently sauté the onion in a large pot.

2. Add the celery, carrot, potato, garlic, chilli, bay leaves & fennel.

3. Add the tomatoes & stock. Simmer & season.

4. Add the beans and kale. Season to taste.

5. Portion into containers and freeze if required.
This will last a week in the fridge.

Notes

Rustic Vegetable Soup w Borlotti Beans, Kale & Tomato
IngredientsDirections