- 1 medium carrot, finely chopped
- 1 onion, finely chopped
- 1 medium leek, finely chopped
- ½ a bulb of fennel, finely chopped
- 1 tbsp extra virgin olive oil
- 1 clove of garlic, crushed
- ½ tin cannellini beans (pasta or other pulses will work well too)
- 500ml of water or stock
- Small handful of broad beans, finely sliced if large
- Handful of shredded kale or cabbage
- Juice of ¼ lemon
- Handful of roughly chopped herbs, such as mint, parsley, chervil or basil
This warming, simple soup is one of our favourites when it comes to using up odds and ends from the fridge, gluts from the garden or the multitude of seasonal ingredients that can be found in our Daylesford veg boxes.
Though we have listed out some ingredients below, the beauty of this dish is that you can use virtually anything. Simply build on a base of slowly cooked, finely diced garlic, onion and anything from leeks to fennel or celery. Add your stock or water and then any other seasonal vegetables you might have to hand. Not only is it quick to make, but wonderfully nourishing too.
Discover how to create more dishes like this using seasonal ingredients on our quick & simple suppers course.
Finely chop the carrot, onion, leek and fennel into even sized pieces and add with the olive oil to a heavy-bottomed pan saucepan. Set over a medium heat, add a pinch of salt and sweat down gently for a minute or so before adding the garlic and sweating for a further 3 minutes.
Add the cannellini beans to the pan and then cover with the water or stock and bring to a simmer. Add the podded broad beans and shredded kale or cabbage (or both) and simmer until just cooked.
Squeeze over the lemon juice and add the chopped herbs before stirring through.
Divide into bowls and serve with a drizzle of olive oil and a dusting of grated parmesan.
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