It’s at this time of year, when we get those first few days of sunshine and warmth that we all (by all what I really mean is ME!) tend to get a little excited about the upcoming summer months, only to get sad when it turns cold and frosty again, like it always does in early spring. So before we get into bright spring-y and then summery recipes, I thought it was only fitting that I share this warming White Bean Soup topped with Kale + Pumpkin Seed Pesto (great time to be finding ways to use up all that kale if you have a garden and grow your own, it’s all about to go to seed!). Of course you can soak and then cook dried white beans for this recipe if you’re lucky enough to get your hands on some (easier said than done here in NZ sadly), but tinned ones stand in just fine too.
This is the kind of hearty, hug-from-the-inside kind of soup I crave on cold days. Blending a portion of the soup, then adding it back to the pot creates a lovely creaminess without actually adding cream. The kale + pumpkin seed pesto will likely make twice as much as you’ll need to serve with this soup, however I find it hard to make smaller amounts in my processor, and any leftovers can be stored in the fridge for up to a week or frozen for later use. To keep this plant-based I like to use white (shiro) miso in the pesto, found at most supermarkets or Asian food stores, however grated parmesan can be used if preferred.
Just a little plug for my new online GROW GREAT TOMATOES course (scroll down the page a little for all the info + to sign up) in case you missed my email/social media posts last week. It’s now live, with the first two units uploaded and more on their way as we progress through the growing season here in the Southern Hemisphere. September is the perfect month to get seeds in so that come late October/early November you’re ready to plant them out in the ground/pot.
White bean soup with kale + pumpkin seed pesto
Ingredients
- 2 tablespoons olive oil
- 1 onion finely diced
- 1 carrot finely diced
- 1 stick celery finely diced
- 3 cloves garlic crushed
- 2 teaspoons finely chopped rosemary leaves
- 1 litre vegetable stock
- 3 x 400g tins cannellini beans drained and rinsed
- 1 bay leaf fresh or dried
- Juice 1/2 lemon
Kale + pumpkin seed pesto
- 200g bunch kale stems removed
- 2 cloves garlic
- 1 cup pumpkin seeds (pepita) lightly toasted
- 1 green chilli roughly chopped (remove seeds for less heat)
- 1 tablespoon white (shiro) miso paste or 1/4 cup finely grated parmesan cheese
- 2 tablespoons lemon juice
- 3/4 cup extra virgin olive oil
Instructions
- Heat a large saucepan over medium-high heat, sauté onion 4-5 minutes, stirring often until tender. Add carrot, celery, garlic and rosemary and continue to cook for a further 2-3 minutes. Add vegetable stock, beans and bay leaf. Bring to the boil, then reduce and simmer 10 minutes or until vegetables are soft. Remove bay leaf and compost. Transfer 1/3 of the soup to a blender and blend until smooth before returning to the saucepan, add lemon juice and season well with salt and pepper. Serve hot topped with a spoonful or two of kale + pumpkin seed pesto. Any leftovers will store in an airtight container in the fridge for 3-4days.
- To make the kale and pumpkin seed pesto, combine all ingredients except olive oil in a food processor and pulse until finely chopped, with the motor still running, drizzle in olive oil and blend until relatively smooth. Taste and adjust seasoning. Store leftovers in the fridge for up to 1 week or freeze in small portions for up to3 months.
