White Bean & Kale Soup

Simple, rustic, and deeply nourishing — this Tuscan-inspired white bean and kale soup is the kind of weekday lunch you'll want on rotation all winter long. Ready in 35 minutes and incredibly satisfying.

Servings: 4 | Prep: 10 mins | Cook: 25 mins | Total: 35 mins

Ingredients:

• 2 cans white cannellini beans, drained
• 4 cups curly kale, stems removed and chopped
• 1 onion, diced
• 4 garlic cloves, minced
• 2 celery stalks, diced
• 2 carrots, diced
• 4 cups vegetable stock
• 1 can diced tomatoes
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 pinch chilli flakes
• 1 pinch salt and pepper
• Crusty bread to serve

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots and cook for 6-7 minutes until softened and lightly golden.

2. Add garlic, rosemary, thyme, paprika, and chilli flakes. Stir and cook for 1 minute until fragrant.

3. Add diced tomatoes, vegetable stock, and cannellini beans. Stir well and bring to a boil.

4. Reduce heat and simmer for 15 minutes. Use the back of a spoon to mash some of the beans against the side of the pot — this naturally thickens the soup beautifully.

5. Add the kale and stir until wilted, about 3 minutes. Season generously with salt and pepper.

6. Ladle into bowls and serve with crusty bread for dipping.

Nutritional Info (per serving): 

Calories: ~320 | Protein: 16g | Carbs: 48g | Fat: 8g | Fibre: 14g | Vitamin K: 400% DV

💡 Tip: Add a parmesan rind to the soup while it simmers (if you have a vegan one) — it adds an incredible depth of savoury umami flavour!

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