This flavourful and hearty soup can be on your table in only 30 minutes. For a vegetarian option, omit the salami and use vegetable broth instead. If you’re doing this, be sure to adjust the seasoning and fat to taste.
- Total time 30 minutes
- Portion size 8 servings
Ingredients
Method
In Dutch oven or large heavy-bottomed saucepan, cook salami over medium heat until browned, 4 to 6 minutes; using slotted spoon, remove salami to bowl. Set aside. In same pan, cook leeks and carrots until softened, 3 to 5 minutes; stir in garlic, oregano and sage. Add broth and water; bring to boil. Reduce heat, cover and simmer for 10 minutes.
Increase heat to medium; stir in salami, beans and kale. Simmer for 5 minutes. Remove from heat; add lemon juice to taste and Parmesan (if using). Drizzle with oil (if using).
Test Kitchen Tip: Rinse leeks thoroughly. Because they’re grown in sandy soil, they tend to retain dirt and grit.
Nutritional facts Per serving: about
- Fibre 9 g
- Sodium 1014 mg
- Sugars 5 g
- Protein 18 g
- Calories 304
- Total fat 15 g
- Potassium 582
- Cholesterol 30 mg
- Saturated fat 5 g
- Total carbohydrate 27 g
%RDI
- Iron 21
- Folate 33
- Calcium 10
- Vitamin A 68
- Vitamin C 30
