White Bean, Potato And Tuscan Kale Soup

Prepare the vegetables: Dice the brown onion and garlic, and set them aside. Wash and remove the stems from the kale leaves. Chop the leaves into bite-sized pieces.

In a deep pan, heat some olive oil over medium heat.

Add the diced brown onion to the pot and sauté until it becomes translucent.

Stir in the diced garlic and continue cooking for another minute until the garlic releases its aroma.

Add the dried chili, dried rosemary, and fresh thyme leaves to the pot. Stir well to combine and let the flavours infuse for a minute or two.

Add the drained and rinsed cannellini beans and butter beans to the pot. Stir everything together.

Add the diced white potatoes to the pot. Stir well to combine all the ingredients.

Pour in the vegetable stock (or water with dried stock) to cover all the ingredients in the pot. Give it a good stir.

Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 15-20 minutes or until the potatoes are fully cooked and tender.

Once the potatoes are fully cooked, turn off the heat and allow the soup to cool slightly.

Carefully transfer the soup in batches to a blender (ensure its cooled down to at least room temp first). Blend until smooth and creamy.

Pour the blended soup back into the pot and return it to the stove over low heat.

Add the chopped kale to the soup. Stir it in and let it simmer for a few minutes until the kale is tender.

Taste the soup and adjust the seasoning if needed, adding salt and pepper to your preference. You may not need to due to use of pre-made stock.

Serve in a bowl and crumble some smooth feta cheese on top of each serving with mixed seeds for a creamy, crunchy finish with a drizzle of olive oil on top.