Kale and bean soup recipe

 My love for kale is well-known to any regular readers so any way I can get my fix of green goodness is welcome. Soup to warm the heart and belly in winter is as good a way as any!

This simple soup is based on a Tuscan bean soup I’ve had before. I mostly use lentils for protein in my soups, but using beans is a great alternative and perfect if you want a soup that is chunky, not blended.

I had some leftover kidney beans so I added them in too, however if you want to stick to just cannellini beans (white beans) that would work just as well.

Kale and white bean soup

  • Servings: 3-4
  • Print


  • 1 tbsp spread, butter or vegetable oil
  • 1 medium white onion, diced
  • 1/2 leek, sliced
  • 1 carrot, sliced
  • 1 litre vegetable stock
  • 1 300g tin of cannellini beans
  • 1/2 420g tin of kidney beans
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tbsp tomato purée
  • 100g of kale
  • Salt & pepper to taste


In a large pan melt the spread/butter over a medium heat and then lightly cook the onions until they begin to soften.

And the carrots and leeks and cook for another 5 minutes. Add the beans, stock, herbs and spices.

Simmer for 20 minutes. Add the kale and stir through the tomato purée. Simmer for another 10 minutes or until all vegetables are cooked.  Best served with some warm crusty bread!


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