HP – Cheesy Tuscan Kale and White Bean Soup
- Updated on Apr 22, 2022
HP – Kale and White Bean Soup
Fill up and power up on our hot vegetarian kale and white bean soup. It’s an absolute pearl for your healthy slim down diet.
Servings:2 people
Calories:523kcal
Ingredients
- 1 tbsp olive oil
- ½ onion (chopped)
- 1 medium carrot (chopped)
- 1 stalk celery (chopped)
- 2 cloves garlic (sliced)
- 1 can crushed or diced tomatoes
- 1 can cannellini beans
- 1 cup vegetable broth
- 3 sprigs thyme, dried (or 1 tsp dried thyme)
- 1 bay leaf
- ¼ tsp chili flakes
- 2 cups kale leaves (torn, packed)
- 1 ¼ cups croutons (stove top version or 2 medium slices of sourdough bread, torn (oven version))
- 1 oz mature cheddar (finely grated)
- Salt and pepper to taste
- 2 slices wholemeal toast
Instructions
Stove top version
- In a medium pot over medium-low heat add the olive oil. Add the white onion, carrot and celery stalk diced or chopped into ½ inch pieces (doesn’t have to be exact). Cook for about 8 minutes, until they have reduced and softened. Halfway through add the sliced garlic.1 tbsp olive oil, ½ onion, 1 medium carrot, 1 stalk celery
- Turn the heat to high and add the canned crushed or diced tomatoes. Once they boil, allow to simmer for about 5 minutes, stirring once in a while so nothing sticks to the bottom.1 can crushed or diced tomatoes
- Add the cannellini beans, broth, thyme, chili flakes and bay leaf to the pot. Over medium-high heat allow the soup to simmer and bubble for about 10 minutes. In the last 3 minutes add the kale leaves and stir. By the end the soup should have reduced and thickened. Fish out the thyme sprigs and bay leaf. Season soup with salt and pepper per taste.1 can cannellini beans, 1 cup vegetable broth, 3 sprigs thyme, dried, 1 bay leaf, ¼ tsp chili flakes, 2 cups kale leaves, Salt and pepper to taste
- Serve the soup. Top with croutons and grated cheese. Serve immediately.1 ¼ cups croutons, 1 oz mature cheddar
Oven version
- In a medium pot over medium-low heat add the olive oil. Add the white onion, carrot and celery stalk diced or chopped into ½ inch pieces (doesn’t have to be exact). Cook for about 8 minutes, until they have reduced and softened. Halfway through add the sliced garlic.1 tbsp olive oil, 1 medium carrot, 1 stalk celery, 2 cloves garlic
- Turn the heat to high and add the canned crushed or diced tomatoes. Once they boil, allow to simmer for about 5 minutes, stirring once in a while so nothing sticks to the bottom.1 can crushed or diced tomatoes
- Add the cannellini beans, broth, thyme, chili flakes and bay leaf to the pot. Over medium-high heat allow the soup to simmer and bubble for about 10 minutes. In the last 3 minutes add the kale leaves and stir. At that moment, turn on the oven with the broiler on to 230C/450F degrees. By the end the soup should have reduced and thickened. Fish out the thyme sprigs and bay leaf. Season soup with salt and pepper per taste.1 can cannellini beans, 1 cup vegetable broth, 3 sprigs thyme, dried, 1 bay leaf, ¼ tsp chili flakes, Salt and pepper to taste
- Serve the soup into oven proof bowls. Top with torn bread pieces and grated cheese. Bake just until the bread is toasted and the cheese has melted and slightly browned. Serve immediately.1 ¼ cups croutons, 1 oz mature cheddar
NOTES
Optionally at the end you can add a little bit of olive oil to top the croutons or bread.
Can’t get enough? Try some of our other recipes:
A Tastebud Fiesta Black Bean Burrito Bowl
Calling all legume lovers! Lentil Vegetable Soup
Taking the BBQ Back Black Bean Burgers
Our veggie take on a classic African Peanut Soup
1 pot wonder! Bean & Pasta Vegetarian Casserole
Nutrition
Nutrition Facts
HP – Kale and White Bean Soup
Amount per Serving
Calories
523
% Daily Value*
Fat
16
g
25
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
14
mg
5
%
Sodium
1623
mg
71
%
Potassium
940
mg
27
%
Carbohydrates
80
g
27
%
Fiber
20
g
83
%
Sugar
11
g
12
%
Protein
26
g
52
%
Vitamin A
12661
IU
253
%
Vitamin C
90
mg
109
%
Calcium
563
mg
56
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
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