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A bowl of white bean and kale soup with a soup spoon in. Behind is the rest of the soup in a large saucepan with a ladle in. To the left are salt and pepper cellars.
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📋 White Bean and Kale Soup

White bean and kale soup. This easy healthy vegetarian soup is filling, perfect for winter and contains no added cream.
Course Dinner, Lunch
Cuisine Italian
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 163kcal
Author Neil

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion finely diced
  • 2 cloves garlic crushed
  • 2 celery sticks finely diced
  • 1 medium carrot peeled and diced
  • 1 teaspoon dried rosemary or thyme
  • 2 × 400g tins cannellini beans drained and rinsed
  • 1 litre vegetable stock
  • 100 g kale tough stems removed and leaves roughly chopped
  • Zest and juice of ½ lemon
  • Freshly ground salt and black pepper
Metric - US Customary

Instructions

  • Heat the olive oil in a large saucepan over a medium heat.
  • Add the onion and cook for 3–4 minutes until softened but not coloured then stir in the garlic, celery and carrot and cook for a further 2–3 minutes.
  • Stir in the dried rosemary or thyme, then add the cannellini beans and vegetable stock.
  • Bring to the boil, then reduce to a simmer for about 15 minutes.
  • Remove two ladles of soup to a blender and puree until smooth.
  • Stir in the blended soup.
  • Stir in the chopped kale and simmer for a further 5 minutes, until tender.
  • Add the lemon zest and juice, then season with salt and freshly ground black pepper to taste.
  • Remove from the heat and serve.

Nutrition

Calories: 163kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 198mg | Potassium: 187mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5056IU | Vitamin C: 27mg | Calcium: 79mg | Iron: 1mg