This is one of those soups where you can throw almost any veg at it, and it will still taste amazing. It‘s so simple, and takes no time at all to knock together.
If you're using dried beans, they'll need to be soaked in water overnight and boiled for about 1½ hours – but do follow the packet instructions, as they can vary.
When boiling your beans, I recommend adding a halved onion, a few sprig of herbs, a roughly chopped celery stick, a bashed garlic clove and a bay leaf to the water. You can then reserve some of the liquid as stock for the soup, and the beans will be full of flavour.
Freekeh is simply a roasted green wheat with a unique nutritional profile that's superior to other grains. It's harvested when it‘s young, and retains more nutrients than wheat that's harvested when it's mature, meaning it packs in higher amounts of protein, fibre, vitamins and minerals.
1 tbsp light oil, such as groundnut
2 leeks, thinly sliced
2 celery stalks, finely chopped
1 fresh bay leaf (optional)
3 cloves garlic, crushed or grated
Few stalks fresh sage
Small bunch flat-leaf parsley, leaves picked and stalks finely chopped
500g vine cherry tomatoes
750ml vegetable stock
1 tbsp tomato ketchup
1½ cups dried borlotti beans, pre-cooked as above, or 2 x 400g tins, drained and rinsed
250g packet pre-cooked freekeh
¼ cup extra-virgin olive oil
2 cups chopped greens, such as kale, cavolo nero, cabbage, spinach or chard.
2-4 slices sourdough bread
Chopped herbs, such as flat-leaf parsley or basil
Extra-virgin olive oil
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