Kale, bean and winter roots soup
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Dora Kazmierak
Kale, bean and winter roots soup
This hearty and nourishing soup makes a nice starter for a dinner party or is delicious after a winter's day walk
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
288Kcal
Fat
10gr
Saturates
3gr
Carbs
29gr
Sugars
10gr
Fibre
13gr
Protein
13gr
Salt
1.8gr
Clodagh McKenna
Born in Cork, Clodagh McKenna trained at Ballymaloe Cookery School and now champions local, seasonal food on TV, YouTube and in print. Her new book, Clodagh’s Suppers: Suppers To Celebrate The Seasons (Kyle Books, £20) is out now
See more of Clodagh McKenna’s recipes
Clodagh McKenna
Born in Cork, Clodagh McKenna trained at Ballymaloe Cookery School and now champions local, seasonal food on TV, YouTube and in print. Her new book, Clodagh’s Suppers: Suppers To Celebrate The Seasons (Kyle Books, £20) is out now
See more of Clodagh McKenna’s recipes
Ingredients
- 3 tbsp olive oil
- 3 carrots, peeled and diced
- 3 parsnips, peeled and diced
- 2 celery sticks, diced
- 1 onion, diced
- 2 tsp finely chopped rosemary leaves
- 3 garlic cloves, crushed
- 1.5-2 litres vegetable or chicken stock, hot - use gluten-free if required
- 200-250g cavolo nero or kale, de-stalked and chopped
- 2 x 400g tins cannellini beans, rinsed and drained
To serve
- 50g Parmesan or vegetarian alternative, shaved
- 1 tbsp finely chopped rosemary leaves
Step by step
Get ahead
This keeps in the fridge for 2-3 days, or can be frozen.
- Place a large, heavy-based saucepan or flameproof casserole dish over a low heat and pour in the olive oil, then add the carrots, parsnips, celery, onion, rosemary and garlic. Season and stir well. Cover the pan with a lid and leave the vegetables to sweat for 15 minutes, stirring every 5 minutes or so.
- Stir in 1.5 litres of hot stock and bring to the boil, then leave to cook for 10-15 minutes, or until all the vegetables are tender.
- Transfer the soup to a blender or food processor (or use a hand blender), and blend to a smooth consistency, adding extra stock to thin it down if required.
- Return to the to the pan if necessary. Stir in the cavolo nero and cannellini beans and cook for 3-4 minutes until the leaves have wilted and the beans are heated through. Taste for seasoning.
-
Divide the soup between warmed bowls and sprinkle with the Parmesan shavings and rosemary.TipRecipe adapted from Clodagh’s Suppers: Suppers To Celebrate The Seasons by Clodagh McKenna (Kyle Books, £20)
