White bean, kale and pearl cous cous soup
Ingredients
1 tablespoon Drizzle extra virgin olive oil
1 brown onion chopped
1 garlic clove finely chopped
1 carrot diced
1 celery stalk chopped
2 thyme sprig plus extra sprigs, to garnish
400 g 400g tin diced tomatoes
½ cup pearl couscous Israeli
1 400g tin of butter beans rinsed, drained
200 g kale 2 cups shredded
2 teaspoons red wine vinegar
Instructions
- Heat the olive oil in a large saucepan over medium-low heat. Add onion, garlic, carrot, celery and thyme. Cook, covered, for 10 minutes, stirring occasionally, until softened. Add the canned tomatoes to pan with 3 cups of water. Increase the heat to high and bring to the boil.
- Reduce heat to low. Add the couscous to pan and simmer for 5 minutes, until couscous is tender. Add rinsed butter beans, kale and vinegar. Simmer soup for 2–3 minutes, or until kale has wilted. Divide the soup between 4 serving bowls and garnish with extra thyme.
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