Potato Kale and Cannellini Bean Soup

Savor a hearty, satisfying meal while still kickstarting a healthy New Year with this comforting soup. It’s packed with classic Tuscan flavors, but also protein, fiber and nourishment!

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  • 1 large onion, thinly sliced

  • 2 garlic cloves, thinly sliced

  • 60g chorizo, diced

  • 3 medium potatoes, cubed

  • 1 medium carrots, cubed

  • 1 stalk celery, diced

  • 1 tsp chopped thyme

  • 100ml white wine

  • 1.5 litres vegetable stock

  • 60g curly kale, washed and roughly shredded

  • 100g cooked cannellini beans

Olive or rapeseed oil

Salt and freshly ground black pepper


1 tbsp chopped parsley, for garnishing

Pastry twists or crostini, to serve


  • Heat a little olive oil in a large saucepan and sauté the onion for 5 minutes until soft and just starting to colour. Add the garlic and cook for 1 minute.

  • Add the diced chorizo and cook until it starts to release oil.

  • Add the diced potatoes, thyme and white wine and sauté for 3 minutes,

  • stirring from time to time.

  • Pour in the vegetable stock and bring to the boil, reduce the heat and simmer. Check the seasoning. Simmer for about 18 to 20 minutes.

  • Stir in the kale and beans and simmer for about 3 to 4 minutes until the kale is just tender..

  • Ladle into soup bowls, sprinkle over the chopped parsley and serve with pastry twists or crostini.