White Bean & Kale Soup
Italian
Prep Time
10 min
Cook Time
30 min
Serves
4
Difficulty
Easy
A clear, nourishing broth with chunky carrots, creamy cannellini beans, and wilted kale. The soup you reach for when you need something honest and warming.
Ingredients
- Canned cannellini beans, drained1 can
- Kale, roughly choppeda few big handfuls
- Carrots, sliced into rounds2 medium
- Spring onions or leek, sliceda few stalks
- Garlic cloves, minced3–4
- Vegetable broth4–5 cups
- Olive oila glug
- Lemon juicea squeeze at the end
- Salt, pepper, chilli flakesto taste
Method
- 1
Sauté spring onions and garlic in olive oil until soft. Add carrots and stir for a couple of minutes.
- 2
Pour in broth and bring to a gentle simmer. Cook until carrots are just tender — about 15 minutes.
- 3
Add beans and kale. The kale will wilt in 3–4 minutes. Don't overcook it — you want it green, not army drab.
- 4
Finish with lemon juice, taste for salt, and ladle into bowls. Scatter spring onion greens on top.
