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.

Rustic Vegetable Soup w Borlotti Beans, Kale & Tomato