White Bean and Kale Soup

5 from 1 vote

White Bean and Kale Soup, a light and healthy soup recipe that is vegan and vegetarian friendly. Packed with all the nature's goodness, this soup is really easy to make in well under 30 minutes, and it goes down well with the whole family.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Soup

Cuisine: International

Servings: people

Calories: 109kcal

Author: Daniela Apostol

Ingredients

1 onion
2 tablespoon olive oil
3 cloves of garlic
1 carrot
½ red pepper
2 cups fresh kale
1 tablespoon tomato puree
3 cups vegetable stock
½ teaspoon salt
⅛ teaspoon ground black pepper
1 tin cannellini beans (400 g, 13 oz)

Instructions

Peel and chop the onion and garlic.
In a large pan set over a medium heat, heat up the oil, add the onion and fry until golden.
Add the chopped garlic, carrot and pepper, and leave them to sweat for 5 minutes.
Rinse the beans under cold water, and add them to the pan together with the kale and stock.
Place a lid on the pan, and leave the soup to cook for 15-20 minutes or until the veggies are tender.
Add the tomato puree, season with salt and pepper, and remove from the heat.

Video

Notes

This soup freezes very well. If you cook a larger batch, you can portion it into freezer-friendly containers, and freeze it for a later use.
To defrost, either use a microwave, or add it to a pan with quarter or a cup of water, and heat it up until it's piping hot.

Nutrition