Italian Borlotti Bean Soup

A perfect hearty winter soup for those of us in the Southern Hemisphere.

1 tbsp olive oil
1 large onion, diced
2 cloves garlic, finely chopped
2 carrots, diced
2 sticks celery, diced
1 tsp dried chili flakes
1 tsp fennel seeds
200 gram tomato (tinned is fine), peeled and seeded if fresh
1 litre vegetable stock
400 gram cooked borlotti beans, (tinned is fine)
1 bunch kale, leaves removed from stems and chopped roughly

View the full recipe at Slender Plate →