Kale and bean soup

Kale and bean soup

  • serves 6
  • A little effort

A healthy, vegetarian kale and bean soup recipe to keep the whole family warm and full. Serve with grated cheese and crusty bread on the side.


Try this kale and bean soup recipe then check out our lentil soupMoroccan veg soup, winter pistou soup, spicy butter bean soup and more healthy soup recipes.



  • borlotti beans 400g tin, rinsed and drained
  • onions 2, diced
  • carrots 3, diced
  • celery 3 stalks, diced
  • fennel 1 bulb, diced
  • garlic 3 cloves, 2 crushed and 1 whole
  • olive oil
  • s 400g tin
  • kale 200g, chopped
  • chard 200g, chopped

to serve

  • sourdough bread toasted
  • parmesan or vegetarian alternative
  • flat-leaf parsley a bunch, chopped


  • Step 1

    Fry the onions, carrots, celery, fennel and the crushed garlic in 3 tbsp olive oil in a large, heavy-bottomed, flameproof casserole dish, stirring occasionally, for 20-30 minutes until soft.

  • Step 2

    Put a third of the beans in a bowl with approximately 200ml water and whizz to a paste using a hand blender. Add the paste, the remaining whole beans and the tomatoes to the pot. fill the empty tomato can with water a couple of times and pour into the pot.

  • Step 3

    Season, then simmer, covered, for about 30 minutes, stirring occasionally. stir in the kale and continue to cook for 15-20 minutes until tender. a few minutes before serving, stir in the chopped chard. serve in bowls, topped with a slice of sourdough toast rubbed with the whole garlic clove and drizzled with olive oil, a bowl of grated cheese on the side and the chopped parsley to sprinkle over.

Nutritional Information

  • Fat 5.5g
  • Carbs 33.4g
  • Fibre 7.5g
  • Protein 9.6g
  • Salt 0.7g