KALE, BEAN AND BACON BROTH

What’s great to eat right now? This time of year is full of nourishing autumnal bounties such as performance-enhancing beetroot and tasty root veg that can warm our bellies and boost our health.

One of the most nutritious and useful foods to eat this month is kale. It’s more flavourful and abundant in the colder months, and makes a great substitute for cabbage or spinach. This recipe is packed with vitamins, minerals and protein, while the bacon ensures it’s full of flavour too.

This broth is very easy to make and takes only 30 minutes to make. You can also prepare it in the slow cooker, perfect for when you come home after a busy day. Add some crusty bread and it makes a complete meal-in-a-bowl.

It tastes even better the next day as the flavours and textures mingle. Make plenty – this soup is also great for freezing.

INGREDIENTS

While these vegetables are a good guideline, you can use whatever you have in the fridge. Just don’t forget to include the kale!

• 2 celery stalks
• 2 carrots
• 1 onion
• 2 garlic cloves
• 1 leek
• 200g thinly sliced kale
• 100g smoked bacon lardons
• 1 can cannellini beans, drained
• 1 litre low-salt vegetable stock
• Pinch of dried chilli flakes
• 1 tbsp oil

METHOD

1. Chop the celery, carrots and onion into small pieces. Slice the leek.
2. Heat the oil and add the vegetables and bacon. Fry on a medium heat until soft, about 8 minutes.
3. Add the garlic and chilli flakes and fry for another minute.
4. Add the stock, cannellini beans and kale and simmer until tender, around 10-15 minutes.
5. Serve with some extra virgin olive oil, parmesan and crusty bread.