Kale, Cannellini and Potato Soup

Serves 4

 This is where Italy meets Ireland – yes, it’s my taste nod to Italy and it’s really delicious, healthy and blends our two cultures together. 

 1 large onion, thinly sliced

2 garlic cloves, thinly sliced
60g smoked bacon, diced
4 medium potatoes, peeled and diced

1 tsp chopped thyme

100ml white wine

1.2 litres vegetable stock

60g curly kale, washed and roughly shredded

150g cooked cannellini beans

Olive oil

Salt and freshly ground black pepper

Chopped parsley, to garnish

Heat a little olive oil in a large saucepan and sauté the onion for 5 minutes until soft and just starting to colour. Add the garlic and cook for 1 minute.

Add the diced smoked bacon and sauté until fairly crispy.

Add the diced potatoes, thyme and white wine and sauté for 3 minutes, stirring from time to time.

Pour in the vegetable stock and bring to the boil, reduce the heat and simmer. Check the season, adding salt and freshly ground black pepper. Simmer for about 18 to 20 minutes.

Stir in the kale and cooked beans and simmer for about 3 to 4 minutes until the kale is just tender.

Ladle into soup bowls, sprinkle over the chopped parsley and serve.