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White Bean and Winter Greens Soup

Submitted by Kate O'Shea of Tough Mary's Bakehouse.

This requires a lot of chopping, but do persevere as it makes an amazing soup.


For the main soup:

Cannellini or other white beans 1.5 tins (drained)

Shallots 6

Celery sticks 4

Carrots 2

Potatoes, small and waxy 5-6

Chard or kale 540g

Stock 1.2 ltrs

For the pistou:

Basil 80g

Garlic cloves 2

Olive oil 4 tbsp

Lemon juice 1.5 lemons

Salt and pepper to season


  1. Neatly dice the shallots, celery, carrots and potatoes.
  2. Slowly saute til softened (20-30 mins).
  3. To prep the chard, remove the leafy parts from the stalk. Thinly slice the stalk and add to the pot then thinly shred the leaves and set aside.
  4. Add stock and beans to the soup and season.
  5. Simmer until the potatoes and veg are all nicely cooked.
  6. Meanwhile make the pistou (think along the lines of a pesto) by blending all the ingredients together in a food processor.
  7. Once the potatoes and veg are cooked, take 1/3 of the soup out of the pot and blitz.
  8. Add this blitzed soup back to the pot, add the pistou and chard leaves, take off the heat
  9. leave with the lid on the pot for 5 mins so that the chard leaves can cook.
  10. Serve and enjoy.

1 hour, serves 8, vegan & gluten free

Tough Mary's Bakehouse

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