Try this kale and bean soup recipe then check out our cabbage soup, lentil soup, Moroccan veg soup, winter pistou soup, minestrone soup and more healthy soup recipes.


  • 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating