Olive Magazine
Kale and bean soup

Kale and bean soup

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 6

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.

  • Healthy
  • Vegetarian
Nutrition:
NutrientUnit
fat5.5g
carbs33.4g
fibre7.5g
protein9.6g
salt0.7g
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Try this kale and bean soup recipe then check out our lentil soup, Moroccan veg soup, winter pistou soup, spicy butter bean soup and more healthy soup recipes.

Ingredients

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

to serve

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

Method

  • 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.

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