Chunky cod and white bean soup with kale
A rustic, chunky soup of white fish, creamy beans, tomatoes and kale. One pan, very filling.
- Time35 min
- LevelEasy
- Costabout £1.70 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the onion and carrots for 8 minutes until soft, adding the garlic and thyme for the last minute.
8 min - 2
Add the tomatoes, beans and stock. Bring to the boil and simmer for 10 minutes.
10 min - 3
Mash a few beans against the side of the pan to thicken the soup.
- 4
Stir in the kale and cod. Cook gently for 6 minutes until the fish flakes and the kale is tender.
6 min - 5
Add the lemon juice and black pepper and serve in warm bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.