Borlotti bean soup with cavolo nero and potato

A plant-based healthy vegan meal that is hearty and super-quick to make using canned beans instead of soaking them overnight. A midweek dish that you can whip up in just 20 minutes.

PREP 20 MINS COOK 20 MINS SERVES 2-3

INGREDIENTS
2 large potatoes, peeled and cut into 2cm pieces
50 gm butter
1 leek, washed and thinly sliced
80 gm pancetta, coarsely chopped
2 cloves garlic, finely chopped
1½ litres chicken stock (6 cups)
100 gm cavolo nero, washed and finely shredded
2 stalks of celery, thinly sliced
1 x 400g can of borlotti beans, drained and rinsed thoroughly
To serve: extra-virgin olive oil and shaved parmesan

METHOD
Add potatoes to a saucepan and cover with cold water. Bring to boil and cook for around 10 minutes or until you can put a knife through the potato easily. Drain and set aside.
Heat butter in a large saucepan, add leek, pancetta and garlic and sweat over low heat for 8 minutes or until soft. Add chicken stock and bring to a boil, Add cavolo nero and celery and cook on medium heat for 5 minutes. Finally, add borlotti beans and heat through.

SERVE with extra-virgin olive oil and scatter with parmesan.

Image available from Unsplash.com