Name: Kale and bean soup
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: British
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 olive oil; 200g kale chopped; 200g chard chopped; toasted sourdough bread; parmesan or vegetarian alternative; a bunch flat-leaf parsley chopped

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Kale and bean soup

Kale and bean soup

Published: December 19, 2014 at 2:33 PM

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Serves 6

A little effort

Total time: 1 hr and 30 mins

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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

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Alternatives

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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.

Ingredients

Nutrition

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 olive oil
200g kale

chopped
200g chard

chopped

to serve

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

chopped

Nutrition: per serving

fat5.5g
carbs33.4g
fibre7.5g
protein9.6g
salt0.7g

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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