Italian white bean and kale soup


Italian white bean and kale soup
Serves: 4
  • 2 tbsp olive oil
  • 1 large white onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and thinly sliced
  • 2 sticks celery, sliced
  • 1 400g tin chopped tomatoes
  • 2 litres water
  • 400g tin haricot beans, drained, rinsed
  • 400g tin cannellini beans, drained, rinsed
  • 200g kale, washed, trimmed and torn
  • fresh parmesan, to garnish
  1. Heat the oil in a pan over a medium heat, add the onion and garlic and cook gently, stirring, until the onion softens.
  2. Add the carrot and celery and cook for a further 5 mins, then add the tomatoes and water, combine and bring to the boil.
  3. Simmer for 15 mins.
  4. Add the drained beans and the kale, season with salt and pepper, and simmer for a further 15 mins.
  5. Serve in bowls with a little grated parmesan.


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