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
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
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Method Prep:15min › Cook:35min › Ready in:50min
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.
Stir chicken stock, black beans and 1/2 tin cannellini beans into vegetable mixture.
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.