Quick and easy Recipe

Something light and warm that’s suitable for the cold winter, but also suitable for summer if you crave for a simple soup.

Ingredients:

• 1 can of cannellini beans
• 2 minced garlic
• Half onion (diced)
• Half bunch of kale
• Half carrot (diced)
• 1 tablespoon of chili flakes
• 1 cup of chicken broth
• 1 cup of chicken stock
• Half cup of cooking cream
• Half cup of white wine
• A handful of Parmesan cheese
• Thyme and bay leaves (optional)
• Pine nut (optional)

Instructions:

• Before you begin cooking, blend one-third of the cannellini beans with half a cup of chicken broth until smooth, then set the mixture aside.
• Heat up the olive oil in a large pot over medium heat then add onions and carrots to sauté for about 5 min. When the onion starts turning translucent, add the garlic and chili flakes to sauté for another 1 minute.
• Deglaze the pan with white wine and let it simmer for about 3 minutes to reduce. Add the cannellini beans, chicken broth, chicken stock, cooking cream and blended creamy beans. If you have thyme and bay leaves you can add in for extra herby flavor.
• Season with salt and pepper and bring the soup to a boil. Once the soup voils, reduce the heat and let it simmer for 15 minutes.
• While the soup is simmering, begin pan-frying the kale leaves in a skillet with olive oil. Season with a pinch of salt.

When it’s ready, serve the soup and sprinkle kale leaves on the soup. I personally love pine nuts so I would top it up with some pine nuts.