1 onion, ﬁnely chopped
2 celery sticks, chopped
2 carrots, chopped
1 tin of borlotti beans
1 tin of cannellini beans
2 large potatoes, cubed
2 big handfuls or kale/cavolo nero/spring greens, shredded
2 bay leaves
1 pinch of thyme (dried or fresh)
1 litre organic vegetable stock
Salt and pepper
Extra virgin olive oil
Parmesan cheese (optional)
Place the chopped onion in a large saucepan and sauté in a little vegetable stock until translucent.
Add the carrots, celery and thyme and sauté for a few more minutes.
Meanwhile, drain and rinse the beans. Blend half of the borlotti beans and half of the cannellini beans with a small amount of stock until liquidised. (I use the nutri bullet for this, but a blender will do the job too).
Add the liquidised beans to the vegetables in the pan, along with the remaining whole beans and coat the vegetables in the bean mixture.
Add the stock, potatoes, green leafy vegetables and bay leaves.
Bring to the boil before reducing to a simmer and leave for 20 minutes.
Add salt and pepper to taste. Pour over a generous drizzle of olive oil and mix into the soup. To serve, ladle into bowls, drizzle a little more olive oil and add some grated parmesan cheese if you like.