Kale & Bean Soup with Pistachio & Lemon Pisto

Kale and Bean Stew

This recipe featured in my #EatInSeason series for February: Kale (click here for other delicious kale recipes).

This is a clean and simple kale soup that holds its own alone but comes alive with a tangy fresh pistachio and lemon pistou stirred in.

You’ll Need (Serves 6)

  • 1 tbsp coconut oil
  • 1 large onion, diced
  • 3 carrots, chopped
  • 3 clove garlic, crushed
  • 500ml chicken or vegetable stock
  • 700ml water
  • 1 medium sweet potato, small diced
  • 1 cm fresh ginger, peeled and grated (10 grams)
  • 4 big sage leaves
  • 3 sprigs fresh thyme
  • 2 tin cannellini beans, drained
  • 1 courgette, cut in large batons
  • 150g kale, stalks removed, chopped

For the Pistachio and Lemon Pistou

  • 80g raw pistachios
  • 2 small clove garlic
  • 50g basil or parsley
  • 1 lemon, juice and zest
  • 2 tbsp olive oil
  • 2 -3 tbsp water
  • Salt

Step-By-Step

  • In a large pan, fry the onions and carrots in the coconut oil for 5-6 minutes until softened then add the garlic for 1-2 minutes more.
  • Add the stock, sweet potato, ginger, herbs and beans, cover with water and bring to the boil, simmer for 5 minutes then add the courgette and kale and simmer for another 10 – 15 minutes, until cooked. Season to taste.
  • Meanwhile in a small blender make the pistou by whizzing up all the ingredients, adding the water at the end, season to taste.
  • Serve with a big dollop of pistou on top.

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