This is a sturdy soup that’s almost a stew. If you can’t find a ready made ‘soup mix’, feel free to substitute with a combination of dried pulses and some pearl barley. The parmesan rinds are a great way to boost the flavour of the soup, just be sure to pluck them out before serving!
- 2 tbsp olive oil
- 3 garlic cloves, sliced
- 2 tbsp chopped rosemary
- 1 tsp chilli flakes
- 2 brown onions, peeled
- 2 ribs of celery
- 2 large carrots, peeled
- 500 g mixed beans and lentils or Harris Farm ‘soup mix’
- 4 cups/1000 ml chicken stock or veg stock
- 3 cups/750 ml water
- 1-2 parmesan rinds
- 3 stems of Tuscan kale, finely chopped
- Salt to taste
- Add the olive oil the bottom of a heavy bottom pot. Sautee the garlic, chopped rosemary and chilli for 1-2 minutes until they become fragrant.
- Add the onion, carrot and celery to a food processor and quickly blitz until they are finely chopped. Or else finely chop.
- Add the onion, carrot and celery to the pot and sautee for 5-7 minutes until they have softened.
- Add the mixed beans and lentils, or ‘soup mix’ as well as all the liquid and parmesan rind. Bring to the boil, boil for 1 minute, then turn down the heat and put a lid on. Simmer for 1 ½ -2 hours, stirring occasionally until the beans are soft. Taste. Remove the parmesan rinds. Season with salt to taste. Fold in the chopped kale just before serving. Garnish with extra chopped rosemary and chilli to taste.
Recipe by Tori Haschka.