1 Tbsp extra virgin olive oil
½ brown onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, diced
1 tsp dried Italian herbs
1 turnip, chopped
1 small sweet potato, unpeeled, scrubbed, chopped
1 parsnip, chopped
400 g tinned cannellini beans no salt added, drained, rinsed
500 ml vegetable stock
200 g kale, stalks removed
freshly ground black pepper
handful Italian parsley, leaves roughly chopped
- Heat the extra virgin olive oil in a soup pot over medium heat. Add the onion, carrots, celery, garlic and Italian herbs, and sauté for 3 minutes or until vegies are softened.
- Add the turnip, sweet potato, parsnip, beans, stock and 375ml (1½ cups) of water and bring to the boil. Reduce heat to a simmer and cook, covered, for 20 minutes or until vegies are tender. Add kale for the final 5 minutes of cooking.
- Taste and adjust seasoning, adding plenty of black pepper. Spoon into four bowls, sprinkle with parsley and serve.