Greek White Bean Soup

• Olive oil(3 tbsp)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(4 cloves)
• Potato(2)
• Tomato paste(1 tbsp)
• Dried Oregano(2 tsp)
• Bay leaf(2)
• Vegetable Broth(1.2 L)
• Cannellini Beans(800 g)
• Kale(150 g)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Dice the {Onion}, {Carrot}, {Celery}, and {Potato}. Finely chop the {Garlic}. Strip the kale leaves from any tough stems and roughly chop the {Kale}.

   ~12 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, and {Celery} with half the {Salt}. Cook until softened, about 8 minutes, then stir in the {Garlic}, {Tomato paste}, and {Dried Oregano} for 2 minutes.

   ~10 min

3. 3

   Add the {Potato}, {Vegetable Stock}, {White Beans}, {Bay Leaves}, remaining {Salt}, and {Black pepper}. Bring to a boil, then lower the heat and simmer until the potatoes are tender and the broth has thickened slightly, 30 minutes.

   ~30 min

4. 4

   Scoop out a few ladles of soup, blend until smooth, then stir it back into the pot to make the broth creamier. Add the {Kale} and simmer for 6 minutes until wilted and tender. Remove the {Bay Leaves}.

   ~6 min

5. 5

   Stir in the juice of the {Lemon}. Ladle into bowls and finish with the {Fresh parsley} and an extra spoonful of olive oil if you like.

   ~2 min