Broccoli and Cannellini Bean Soup

Serves 4
Meal type Beans, Broccoli, Cheese, Kale, Leek
Season Fall, Spring, Summer, Winter


  • medium-sized head broccoli

  • small fistful kale leaves

  • 1 can cannellini beans

  • 1 brown onion, sliced into half-moons

  • 2 garlic cloves, finely sliced

  • 1 leek, sliced into half-moons

  • 1 stick celery, diced
  • splash olive oil

  • 3 cups vegetable stock

  • couple of shakes of cayenne pepper
  • sea-salt and pepper

  • fresh grated parmesan, olive oil and toasted pinenuts to serve


1 Warm olive oil in a large, heavy-based saucepan over low heat.
2 Add onions, garlic, leek and celery and cook for about 8-10 minutes, until softened.
3 Add greens and stock, bring to boil then reduce to a simmer for about three minutes.
4 Add drained beans, return to simmer and remove from heat.
5 Place three quarters of the soup into a blender – or remove a quarter and hand-blend the rest.
6 Return removed portion to saucepan, reheat, stir through cayenne and season to taste.
7 Serve with fresh parmesan, a drizzle of olive oil, toasted pinenuts and buttery toasted English-muffins.