Golden Bean & Kale Soup Recipe

I had everyone in the house recovering from the flu, a sad looking bunch of kale staring at me every time I opened the fridge and a yearning for a veggie packed, soul healing, warming soup for the week's lunches. This soup definitely warms the soul and makes you feel like you're being healed from the inside out.

1 tbsp extra virgin olive oil

3 cloves of garlic, finely chopped

1 large onion, finely diced

1 carrot, diced

1 stick celery, diced

1 zucchini, diced

1 tsp Italian herbs

1 x 400g tin cannellini beans, drained and rinsed

1 cup risoni (orzo)

1 cup kale, washed and roughly chopped

2 litres veg stock, I use San Elk (I also added some bone broth concentrate for good measure)

1/3 cup tahini

lemon zest

Juice of 1 lemon

salt & pepper

In a large heavy based pot, heat olive oil, onion, garlic, carrots, zucchini and celery until soft. Add herbs, beans, lemon zest and stock - bring to the boil. Reduce heat to a simmer and add the risoni, cook for 10 minutes. Add the kale, tahini, lemon juice and season with salt and pepper - cook for another 5 minutes and dinner is served.