White Bean Soup with Herby Oil

Overhead shot of bowl of bean soup with herb oil on a blue surface

White Bean Soup with Herby Oil

This comforting kale and white bean soup is spiced with harissa and topped with a quick lemon and parsley oil for an extra hit of herby flavour. Serve with plenty of crusty bread.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 599kcal

Author Amy Fulwood

Ingredients

For the Soup

4 tablespoon Olive Oil
4 cloves Garlic crushed
1 Onion chopped
Salt and Pepper
3 tablespoon Harissa adjust according to spice preference
3 400g tins White Beans we used cannellini
1 litre Vegetable Stock
1 large bunch Kale stems removed, chopped
Greek Yoghurt to serve

For the Herby Oil

1 Lemon juiced
30 g Parsley
1 Shallot peeled and roughly chopped
100 ml Olive Oil

UK Measures - US Measures

Instructions

Heat the olive oil over a medium heat. Add the garlic and onion and fry gently until softened. Season well.
Add the harissa and stir to coat, cook for a couple of minutes. Add the beans and season again. Crush a few scoops of the beans with a wooden spoon.
Add the stock and bring to a simmer. Cook for 15-20 minutes. Add the kale and cook for another couple of minutes to wilt.
While the stew cooks make the oil. Blend the lemon juice, parsley, shallot and plenty of salt in a food processor. Stream in the olive oil with the motor on.
Serve the stew topped with the herb oil and yoghurt.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition