Clodagh McKenna's kale, bean and winter roots soup Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s kale bean and winter roots soup By You Magazine - January 3, 2021 My gorgeous friend, florist Nikki Tibbles, has the most beautiful house in the country and I have been lucky enough to spend many weekends there. This recipe is inspired by one of her soups, which she makes every weekend with whatever seasonal vegetables she has. Dora Kazmierak SERVES 6 3 tbsp olive oil 3 carrots, peeled and cubed 3 parsnips, peeled and cubed 2 celery sticks, cubed 1 onion, diced 2 tsp finely chopped rosemary leaves 3 garlic cloves, crushed 1 litre hot chicken or vegetable stock (see tips) 250g cavolo nero, chopped 2 x 400g cans cannellini beans, rinsed and drained sea salt and freshly ground black pepper TO SERVE 50g parmesan cheese, shaved 1 tbsp finely chopped rosemary leaves 1. Place a large, heavy-based saucepan or flameproof casserole over a low heat and pour in the olive oil, then add the carrots, parsnips, celery, onion, rosemary and garlic. Season and stir well. Cover the pan with a lid and leave the vegetables to sweat for 15 minutes, stirring every 5 minutes or so. 2. Stir in the hot stock and bring to the boil, then leave to cook for 10-15 minutes or until all the vegetables are tender. 3. Transfer the soup to a blender or food processor, or use a hand blender, and whiz to a smooth consistency. 4. Return the soup to the saucepan or casserole. Stir in the cavolo nero and cannellini beans and cook for 3-4 minutes until the kale has wilted and the beans have heated through. Season to taste. 5. Divide the soup between warmed bowls and sprinkle with parmesan and rosemary to serve. TIP To make chicken stock, place a chicken carcass in a saucepan and cover with cold water. Chop a carrot, celery stick and an onion, and add these with some herbs and any other vegetables that are about to go off (apart from starchy vegetables such as parsnips and potatoes). Bring to the boil, then reduce the heat and simmer for at least an hour. Strain through a sieve and you have delicious homemade stock. Now buy Clodagh’ s brilliant books Our recipes are taken from Clodagh’s Weeknight Kitchen and Clodagh’s Suppers, published by Kyle Books, both priced £20. To order at discounted prices until 17 January, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved