Pantry Greens & Beans Soup

Name: Pantry Greens & Beans Soup
Prep time: 50 min
Total time: 50 min
Ingredients: 1 stick celery, finely chopped; 1 carrot, peeled and finely chopped; 2 bay leaves; Bunch of parsley; 4 tbsp extra virgin olive oil, plus extra for drizzling; 2 leeks; 1 garlic clove; Salt and pepper; 25 g (1 oz) very finely grated Parmesan cheese; 1 lemon; 1 tsp cornflour (cornstarch); 1 tsp cornflour (cornstarch); Flaky salt; Neutral oil, for frying; 1 cinnamon stick; 4 garlic cloves; 1.2 litres (40 fl oz/5 cups) low-salt vegetable or chicken stock, or bouillon; 1 x 400 g (14 oz) can borlotti beans, drained; 1.2 litres (40 fl oz/5 cups) low-salt vegetable or chicken stock, or bouillon; 1.2 litres (40 fl oz/5 cups) low-salt vegetable or chicken stock, or bouillon; Salt and pepper; 200 g (7 oz) cavolo nero, roughly chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Love Vegetables

By Anna Shepherd

Published 2024

About

I make a version of this soup when I’m feeling thinly spread: it’s very low effort/high reward and extremely nourishing without tasting worthy. Be generous when drizzling the olive oil over the soup; it’s a wonderful carrier of flavour and elevates the greens from grassy to unctuous.

Ingredients

2 leeks
4 tbsp extra virgin olive oil, plus extra for drizzling
1 carrot, peeled a

Soup
Gluten-free

Method

Very finely chop the white end of the leeks, discarding the root. Set these lighter parts aside. Where the leaves turn green and begin to fan out, finely slice a handful and set aside.

Heat the olive oil in a large saucepan over a medium–high heat and add the white leek slices, along with the carrot and celery. Sprinkle over 2 teaspoons of salt and a big grind of black pepper and cook,