Kale and Borlotti Bean Soup

At Mr Organic we love to use seasonal veg when cooking. If you want to make a delicious soup using seasonal veg then why not give this scrumptious recipe a go this Autumn!

40 mins

3-4 people

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INGREDIENTS

1 tbsp of Mr Organic Rapeseed Oil

1 red onion finely chopped

1/2 cup of walnut halves

1/2 cup of dried cranberries

1 can of Mr Organic Lentils

1 cup of bread crumbs

1 tbsp ground flaxseed

2 tbsp of water

2 large sage leaves chopped

1 tsp of onion granules

1 tsp dried sage

1 tsp dried rosemary

1 tsp dried parsley

Zest of 1/2 lemon

Salt and Pepper to taste

METHOD

1. Start by heating the rapeseed oil in a large saucepan. Add the chopped onion and sauté for 2 minutes until translucent, then add the crushed garlic for a further minute.

2. Stir in the chilli paste and tomato puree, then add all the chopped vegetables – celery and carrot and borlotti beans and stir through for a minute to combine with the paste.

3. Add the chopped tomatoes, bay leaves and vegetable stock and bring to a boil, then reduce the heat to a minimum and allow to simmer with a closed lid for 25-30
minutes. Add in the chopped black kale for the last 2 minutes of the cooking time.

4. Season to taste with salt & pepper and remove the bay leaves before serving.