Kale and Butterbean Soup
Prep time:  2 mins
Cook time:  20 mins
Total time:  22 mins
Serves: 4
  • 2-3 small to medium sized cavolo nero leaves (or savoy cabbage leaves)
  • 1 l veggy stock
  • 2 leeks
  • A can of cannellini beans
  • Spices for seasoning (I used salt, pepper, cayenne, garlic and tumeric)
  • Olive Oil
  • optional: marinated tofu cubes/ tempeh
  1. Chop the leeks and cavolo nero into bite size chunks.
  2. Then fry the leek in a little olive oil, salt & pepper until golden and soft.
  3. Bring 1 l stock to the boil. Add all the veg and simmer for about 20 minutes.
  4. Towards the end add the cooked cannellini beans and tofu/ tempeh if using.
  5. Bring to the boil briefly and let it simmer for a few more minutes. Adjust the seasoning if necessary.
  6. Either serve as is or blend to make a thick creamy soup.
Recipe by Candida Diet Plan at http://candidadietplan.com/kale-and-butter-beans-soup/