Italian-Style White Bean & Kale Soup

Published by

Jasmine

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Obviously I don’t eat chicken so that’s not on my sick day menu, but this Tuscan-inspired kale and white bean soup absolutely is! It’s full of fibre and nutrition, it’s simple, satisfying and it feels so comforting and cosy when you’re a little under the weather…

INGREDIENTS

Mirepoix:

Carrot

Celery

Shallot or half a brown onion

Garlic

Flavour:

Vegetable stock cube

Chilli flakes (the final soup isn’t spicy but if you’re worried, just halve the quantity)

Oregano

Bay leaf

Everything else:

Cavolo Nero (or any other kale variety)

White beans (I used Cannellini)

Grated Parmigiano Reggiano and the rind (optional or can be substituted with a rennet free Italian hard cheese or Nutritional Yeast)

TIPS

This is a simple recipe – just be sure to chop your Mirepoix nice and small and I recommend blending a little of the soup for a creamier texture, though this isn’t necessary if you don’t have access to a blender.

A further note: real DOP Parmigano Reggiano should not have wax in the rind but if you notice yours does, scrape it off with a spoon before use.

Italian-Style White Bean & Kale Soup

  • Servings: 3-4
  • Difficulty: Easy
  • Print

A simple and comforting soup packed with nutrition

No special equipment or advance prep needed (though I do recommend using a blender)


Ingredients

  • 2 garlic cloves (finely chopped, crushed or grated)
  • 1 stick of celery (remove top, finely dice)
  • 1 shallot or 1/2 a brown onion (finely diced)
  • 1 carrot (peeled, topped and tailed and finely diced)
  • 1 tsp of dried oregano
  • 1 tsp of dried chilli flakes
  • 1 vegetable stock cube
  • 1 bay leaf
  • 240g of white beans (drained and rinsed)
  • 100g of kale (de-stemmed and roughly chopped)
  • Optional: c. 20g of finely grated Parmigiano Reggiano and rind
  • A drizzle (or two) of olive oil
  • Salt and pepper to taste

Directions

  1. Boil the kettle and over a medium heat, in a large lidded pot, warm a little olive oil and add the garlic and shallot, sauté for 2-3 minutes until fragrant then add the celery and carrot / shallot to make your mirepoix – season with salt and pepper, add the chilli flakes and oregano then sauté for 3-5 minutes (dont let the garlic burn)
  2. Dissolve the stock cube in 250ml of boiling water, add half of the mirepoix and 1 cup of the beans then blend – add this combination to the pot and reduce the heat to a simmer
  3. Add an additional 400-500ml of boiling water, the rest of the beans, the bay leaf and optional rind, cover and simmer for 15-20 minutes
  4. Remove the rind and bay leaf, add the kale and cover to soften the leaves for 5 minutes
  5. Serve with optional drizzle of olive oil and / or a sprinkling of grated Parmigiano Reggiano

Let me know if you try my Italian kale and bean soup!

See how I make this soup here:

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