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Kale and White Bean Soup

We like this recipe because it is easy and ticks all the boxes - healthy kale is the SUPERFOOD of superfoods and the cannelli beans give you your protein to fill you up.

Kale Soup.JPG


  • 1 bunch of kale with thick stems discarded and rest cut into 2 inch pieces (should have approx 8 cups full)

  • 120g of small pasta shape suitable for soup

  • 2 tbsp olive oil

  • 4 cloves chopped garlic

  • 2 stalks of celery

  • 2 carrots, chopped

  • 1 large onion, chopped

  • 1 can cannelli beans (or more if you are a real bean fan!)

  • 2 tbsp fresh rosemary

  • 1.5 litres of chicken or vegetable stock

  • pinch of red pepper flakes (optional if you want to spice it up)

  • salt and pepper

  • lemon, just a squirt of lemon juice 


  • Heat the oil in a large pot.

  • Add onion, celery, garlic, pepper flakes (optional), salt and pepper and cook until softened approx 5 minutes.

  • Add all the other ingredients and bring to the boil.

  • Reduce heat and simmer for an additional 5 minutes or until pasta is cooked.

  • Squirt in a bit of lemon jiuce, stir and serve.

  • Please note: This soup tastes even better the next day so don't be afraid of leftovers!

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