How to Cook with Leftover Veggies

By BOSH! · 45 min

Ingredients

Instructions

1. Peel and chop the vegetables into 3 cm chunks. Drizzle with 1 tsp olive oil and a pinch of salt, then place on a lined baking tray with the unpeeled garlic cloves and roast for 20-30 minutes until soft.
2. Peel and finely slice the onion. Drain and rinse the haricot beans. Finely chop the rosemary and thyme leaves. Destem the kale and tear into chunks.
3. Add the remaining 1 tsp olive oil to a large saucepan over low-medium heat. Add the onion and a pinch of salt and sweat for 10 minutes, stirring regularly, until translucent.
4. Add the herbs and cook for a few more minutes.
5. Add the beans, tomato puree and vegetable stock and simmer for 10 minutes.
6. Set aside to cool slightly, then blend until completely smooth and creamy. Return to the pan and season to taste.
7. Squeeze the roasted garlic cloves out of their skins and add them to the soup along with the roasted vegetables. Heat over medium heat until boiling.
8. Toast the bread. While still warm, rub it gently with the remaining garlic clove and drizzle with 1 tsp olive oil.
9. Serve the soup piping hot with a slice of garlic toast.

Summarized from BOSH!'s video. Watch it for the details.

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GarlicOnionTomatoBreadWhite beanMixed vegetables