Embrace the harvest season with every spoonful of our Autumn Green Cannellini Bean Soup. A hearty blend of seasonal greens and creamy beans, perfect for cool autumn days!

Recipe & Photography by Cecile Vadas @cecilevadas

serves: 4 | time: 25 mins

Ingredients:

• 3 tbsp olive oil
• 2 tsp salt
• 1 onion, diced
• 4 garlic loves, sliced
• 3 sprigs fresh or 1/2 tsp dried thyme
• 1 sprig fresh or 1/2 tsp dried oregano
• 1 sprig rosemary
• 3 bay leaves
• 1 tsp fennel seeds
• 3/4 cup celery, diced
• 1/2 leek, sliced
• 3/4 litre Nutra Organics Vegetable Broth
• 2 x 400 gram tins Cere Organic Cannellini Beans
• 1/2 lemon, zested and juiced
• 2 cups kale, torn
• Fresh chilli, sliced

Method:

1. in a large pot, add the olive oil and onion. Cook on medium/low heat with the salt until translucent (5 minutes roughly).
2. Add the garlic, celery, herbs and leeks. Sauté for 2-3 minutes on low.
3. Add the Nutra Organics Vegetable stock, Cere Organic Cannellini Beans and lemon juice/ zest. Bring to a boil, season to taste and add the kale and chicken. Allow to wilt before serving with chilli. For a non plant based variation add shredded roast chicken (at the same time as the kale) and/or parmesan to finish.