• Nikki Wagner

Cannellini Bean, Tomato and Kale Soup


Cannellini Bean, Tomato and Kale Soup for dinner tonight:

Place chopped onions garlic and carrots in pot with olive oil, brown. Add chopped potatoes, fresh rosemary, lemon thyme and oregano, cook for a couple minutes.

Pour in tomato pasata, vegetable/chicken stock, 400g (1 1/2 cup) canellini (white) beans, chopped kale or Swiss chard and tomato paste. Season with sea salt, pepper and grated lemon rind.

Bring to a boil, then reduce to a simmer and cover. Cook until potatoes are done.

Serve topped with feta cheese. We had roasted veggies (cauliflower, broccoli, red onion and Brussels sprouts) on the side.

Enjoy - N x


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