Cavolo Nero & Butter Bean Soup

• servings: 4
• active time: 30 minutes
• total time: 30 minutes

Ingredients

2 tablespoons olive oil

4 cloves garlic

1 onion

1 leek

2 sticks of celery

2 tins of butter beans

800ml vegetable stock

1 tin coconut milk

1 bunch cavolo nero

Directions

1. Warm the olive oil in a large saucepan set over medium heat. Add the garlic and fry for 2-3 minutes until just golden.

2. Add the onion, leek, celery and a large pinch of salt. Cook for 10-15 minutes, stirring every so often, until softened and translucent.

3. Pour in the butter beans, stock and coconut milk. Bring to the boil, then add the cavolo nero, pop the lid on and cook for 2-3 minutes until wilted.

4. Remove the pan from the heat and blitz until smooth using a high-speed blender or hand blender. Taste to check the seasoning and adjust as needed. Serve with a drizzle of olive oil and toasted sourdough.