Don’t miss this hearty rendition, similar to a classic chicken soup but packed with vegetables instead. Simply swap the protein to a large white bean of your choice (dry or tinned) and watch as the flavours quickly come together in this warm and healthy dish that is perfect for cool weather camping and back garden Takibi Time around the fire pit.
INGREDIENTS:
- Bay Leaf
- 1 tablespoon Extra Virgin Olive Oil
- 6 Garlic clove, minced
- 2 medium onions, coarsely chopped
- 2 sticks of celery, coarsely chopped
- 2 large carrots, coarsely chopped
- 2, 400g cans of large white beans
- 1.5L of vegetable broth
- 220g of kale, chopped, stems removed
METHOD:
If using dry beans, soak them in water overnight. The beans will soak up a lot of liquid so be sure to completely submerge them with plenty of room to spare. Heat a medium pot with olive oil and garlic, then add dry beans and water. Cook over a low simmer until beans are soft and tender, approximately 2-3 hours depending on size. The larger the beans, the longer they will take to become tender.
To prepare the soup, heat olive oil in your Home & Camp Cooker or Al Dente stock pot, over medium heat. First, add garlic, then onions, celery, carrots, and bay leaves, stirring occasionally until the vegetables have softened and become semi-transparent. Season generously with coarse sea salt and pepper. Add soaked (or canned beans) without liquid and stir to combine with the veggies for 2-3 minutes. Then, add all the vegetable broth and cook on a low simmer for 15-20 minutes. Make sure your beans are soft, tender, and seasoned. When you’re ready to move on, take the back of a wooden spoon and mash up half of the beans to slightly thicken the soup and add some variation in texture. Finally, add in chopped kale and allow to simmer for approximately 4-5 minutes. Serve topped with a drizzle of olive oil and crusty bread.
We also have a Basic Broth recipe available here.
