This is one of those soups whereby you can throw almost any veg at it and it will taste amazing. It‘s so simple and takes no time to knock together.
If you are using dried beans they will need to be soaked in water overnight and boiled for about 1 ½ hours, but follow the packets instructions as they can vary. I also recommend adding: a halved onion, a few sprig of herbs, roughly chopped celery stick, bashed garlic clove and a bay leaf when boiling the beans. You can reserve some of the liquid as stock for the soup and beans will be full of flavour.
Freekeh is simply a roasted green wheat with a unique nutritional profile superior to other grains. Freekeh is harvested when it‘s young, so freekeh retains more nutrients than wheat harvested when it‘s mature. This young green wheat will pack in higher amounts of protein, fibre, vitamins and minerals.
1 ½ cups dried borlotti beans or 2 tins drained and rinsed
1 250g packet pre-cooked freekeh
2 leeks thinly sliced
500g cherry vine tomatoes
2 celery stalks chopped quite finely
1 tbs light oil
3 garlic cloves crushed/grated
Small bunch sage
1 fresh bay leaf (optional)
Small bunch flat leaf parsley
¼ cup extra virgin olive oil
750ml vegetable stock
1 tbs tomatoes ketchup
1 tsp sea salt
Good grind fresh black pepper
2 cups of chopped greens, kale, Cavolo Nero, cabbage, spinach, chard.
Extra-virgin olive oil
Chopped herbs such as flat leaf parsley or basil
Slices of toasted sourdough
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