Cannellini Beans and Greens Soup

Name: Cannellini Beans and Greens Soup
Yield: Serves 2
Ingredients: 150 g greens (spring greens, kale, green cabbage, chard – anything); 600 ml vegetable stock or chicken-style stock – I use Osem; 150 g greens (spring greens, kale, green cabbage, chard – anything); 150 g greens (spring greens, kale, green cabbage, chard – anything); 2 × 400 g tins of cannellini or haricot beans; 2 tbsp cooking oil; 600 ml vegetable stock or chicken-style stock – I use Osem; 2 × 400 g tins of cannellini or haricot beans; 1 tbsp lemon juice, fresh or bottled; 150 g greens (spring greens, kale, green cabbage, chard – anything); A generous grind of black pepper; 1 tbsp lemon juice, fresh or bottled; 1 tbsp fresh rosemary leaves or 1½ tsp dried; 1 tbsp fresh rosemary leaves or 1½ tsp dried; 2 large onions; 6 fat cloves of garlic

Preparation info

Serves
2

Difficulty
Easy

Appears in

Vegan(ish)

By Jack Monroe

Published 2019

About

This recipe is a favourite for balancing out periods of indulgence; it is creamy and hearty, while also feeling light and healthy. To make more of a meal of it, pour it over cooked pasta, piling the beans and greens on top as the broth pools in the middle. If you have any stale bread kicking about, tear it up and fling it in.

Ingredients

2 large onions
6 fat cloves of garlic
1 tbsp fresh ros

Vegan
Gluten-free
Soup

Method

First peel and finely slice your onions and toss them into a large saucepan. Peel and halve the garlic cloves, lengthways, and add those too. You can chop them up smaller if you like, but I like to find them as soft, sweet jewels hiding in my bowl of soup.
Finely chop the rosemary if using fresh stuff, and add it, or the dried rosemary to the pot. Drizzle over