Bean and kale soup

    Kale soup loaded with beans and vegetables is a hearty and flavourful soup to have for lunch or dinner. Serve with a chunk of crusty bread.

    3 people made this

    Serves: 6 

    • 3 tablespoons olive oil, or as needed
    • 1 large onion, diced
    • 5 carrots, sliced
    • 5 stalks celery, chopped
    • salt and ground black pepper to taste
    • 2 cloves garlic, minced
    • 1L chicken stock
    • 1 (400g) tin black beans, drained and rinsed
    • 1 (400g) tin cannellini beans, drained and rinsed, divided
    • 75g chopped kale, or to taste
    • 1 tablespoon apple cider vinegar, or to taste

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat olive oil in a soup pot over medium heat; cook and stir onion, carrots, celery, salt and pepper in the hot oil until carrots are tender, 10 to 15 minutes. Stir garlic into vegetable mixture and cook until fragrant, about 2 minutes.
    2. Stir chicken stock, black beans and 1/2 tin cannellini beans into vegetable mixture.
    3. Blend remaining cannellini beans in a food processor or blender until smooth; stir into vegetable mixture. Add kale and apple cider vinegar to vegetable mixture; bring to the boil. Reduce heat and simmer until flavours have blended, 20 to 30 minutes.

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