Corn and Cannellini Bean Soup

    50 minutes

    A satisfying vegetable soup which is best with fresh seasonal corn. You can substitute canned corn if you prefer but fresh is better.


    New South Wales, Australia
    4 people made this

    Serves: 4 

    • 2 tablespoons oil
    • 1/2 onion, diced
    • 1 carrot, sliced
    • 1 stalk celery, chopped
    • 2 cloves garlic, minced
    • 3 cups chicken stock
    • 1 cup corn kernels, preferably fresh
    • 1 can cannellini beans, drained
    • 1/2 bunch kale, chopped
    • pinch chilli flakes
    • salt and pepper to taste

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the oil in a soup pot, then add onion, carrot, celery and garlic. Stir until softened, about five minutes. Add the stock and bring to the boil. Lower heat and simmer 20 minutes until vegetables are tender.
    2. Add the corn, beans, kale and chilli flakes and cook 7 minutes more, until the kale is tender. Season with salt and pepper to taste.

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