Tomato, Kale and Butterbean Soup

 

This is a fantastic store cupboard soup- quick to throw together and a really hearty feed to boot. Especially if you throw a nice crusty loaf of bread onto the table to mop up the drips. Serves 4

Ingredients:

Coconut oil (or other ) for frying

1 onion, diced

1 level teaspoon paprika

400g tin of chopped tomatoes

6 good size kale leaves, stripped from their woody centre stem and roughly chopped

400g tin butter beans, drained and rinsed

500ml vegetable stock

Seasoning

Optional: 4 rashers of streaky bacon, diced

Method:

Heat a dessert spoon of oil in a large saucepan and fry the onion gently until it is soft but not browned. (If using bacon, add now and cook until well browned but not crispy). 

Add the paprika and stir well. Cook for a minute or two to allow the flavour to develop. 

Stir in the tomatoes and bring to a gently boil then add the stock and chopped kale leaves. 

Cook for 10 minutes then add the butter beans and continue to cook u til the beans have heated through. 

Season well and serve with toasted pumpkin seeds, extra crispy fried bacon bits or a good grating of cheddar cheese.