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Kale and noodle soup

Nourishing and delicious noodle soup with kale and cannellini beans that only needs 20 minutes to prepare.

Vegan, nut free | Serves 2 | MAIN


  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 1 leek, chopped
  • 1 clove of garlic chopped
  • 1 carrot, cut in small pieces
  • Salt and pepper
  • 1/2 teaspoon of oregano and chilli flakes
  • 1 tablespoon soy sauce
  • 1x 230g cannellini beans (drained weight), drained and washed
  • 1 bay leaf
  • 1 vegetable cube
  • 125g noodles
  • 2 handfuls of destemmed kale



1.In a medium size pot, sauté the shallot, leek, garlic and carrot with the olive oil on a medium heat, for 5-6 minutes stirring occasionally. Deglaze your pan with a tablespoon of water if needed.

2.Season with all the spices and then add the soy sauce.

3.Add the cannellini beans and stir around gently.

4.Add the bay leaf, vegetable stock and 1L of boiling water, stir to dissolve the cube.

5.Bring to boil and add the noodles. Cook according to the package instructions.

6.Add the kale the last 2 minutes.

7.Serve immediately and enjoy hot!

**If you are not serving immediately, cook the noodles separately just before you eat.

Happy cooking everyone!


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