A colourful bowl of soup with kale on top

Lasagne and white bean soup

  • serves 4
  • Easy

This hearty soup combines the flavours of lasagne (tomatoes, pasta, fresh herbs and parmesan), along with cannellini beans and plenty of curly kale for texture


Try this lasagne and white bean soup, then check out our tomato soup, spicy butter bean soup, minestrone stew and more easy soup recipes



  • olive oil 2 tbsp, plus 2 tsp
  • carrots 2, finely chopped
  • celery 2 stalks, finely chopped
  • leek 1 large, white and pale green parts only, finely chopped
  • garlic 3 cloves, crushed
  • tomato purée 2 tbsp
  • peeled plum tomatoes 400g tin
  • cannellini beans 400g tin
  • vegetable stock 600ml
  • bay leaves 2
  • dried lasagne sheets 80g, broken into bite-sized pieces
  • curly kale 80g, roughly chopped and tough stalks removed
  • parmesan shavings (or veggie alternative) 20g


  • Step 1

    Put a large, deep pan over a medium heat and add 2 tbsp of oil. Once hot, add the carrots, celery and leek, and season with salt. Cook for 6-8 minutes or until softened. Add the garlic and cook for 1 minute, then add the tomato purée and cook for a further 2-3 minutes until the tomato paste is deep in colour.

  • Step 2

    Tip the tomatoes into a bowl and crush them with your hands, then add to the pan along with the beans (liquid and all), stock and bay leaves. Bring to the boil then reduce the heat, add the pasta and kale, and cook for 6-8 minutes or until both are tender. Remove the bay leaves and season to taste.

  • Step 3

    Ladle into bowls and garnish with the parmesan shavings, some freshly ground black pepper and drizzle with the remaining oil.

Check out more healthy soup recipes

Vegan Miso Soup with Veggies Recipe

Nutritional Information

  • Kcals 289
  • Fat 12g
  • Saturates 7g
  • Carbs 13.2g
  • Sugars 11.2g
  • Fibre 5.1g
  • Protein 29.3g
  • Salt 1g