Broccoli and kidney bean soup
Creative | Dairy Free | Institutional | Vegan

Broccoli and kidney bean soup

Ingredients:

Broccoli and kidney bean soup

  • 500 g broccoli waste (stems and leaves)
  • 300 g of kidney beans
  • 2 potatoes
  • 2 celery stalks
  • 1 onion
  • Salt
  • Extra virgin olive oil
  • Stale bread
  • Hazelnuts
  1. Peel and chop the onion, celery and potatoes. Put everything in a large high-sided pot and season with a drop of oil.
  2. After a few minutes, add the chopped broccoli stalks and leaves and the round beans, cover with hot water (or vegetable stock) and bring to the boil. Cook for about 20 minutes, then blend.
  3. Serve the soup hot with croutons, toasted hazelnuts and a dash of raw olive oil.

By @Glicerinia

Starter
Creative, Dairy Free, Institutional, Vegan

Method:

Broccoli and kidney bean soup

  • 500 g broccoli waste (stems and leaves)
  • 300 g of kidney beans
  • 2 potatoes
  • 2 celery stalks
  • 1 onion
  • Salt
  • Extra virgin olive oil
  • Stale bread
  • Hazelnuts
  1. Peel and chop the onion, celery and potatoes. Put everything in a large high-sided pot and season with a drop of oil.
  2. After a few minutes, add the chopped broccoli stalks and leaves and the round beans, cover with hot water (or vegetable stock) and bring to the boil. Cook for about 20 minutes, then blend.
  3. Serve the soup hot with croutons, toasted hazelnuts and a dash of raw olive oil.

By @Glicerinia

Starter
Creative, Dairy Free, Institutional, Vegan

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