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
- Chop the leeks and cavolo nero into bite size chunks.
- Then fry the leek in a little olive oil, salt & pepper until golden and soft.
- Bring 1 l stock to the boil. Add all the veg and simmer for about 20 minutes.
- Towards the end add the cooked cannellini beans and tofu/ tempeh if using.
- Bring to the boil briefly and let it simmer for a few more minutes. Adjust the seasoning if necessary.
- 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/
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