Kale and White Bean Soup

Course: Dinner, Main Course, Soups

Cuisine: Italian

Diet: Egg Free, Low Calorie, Dairy Free, Vegetarian

Time: Max 45 min

Calories: 450 - 650 kcal

Type: meal plan recipes

Diet: egg-free

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: people

Calories: 458kcal

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 (240 ml) vegetable broth
3 sprigs thyme, dried (or 1 tsp dried thyme)
1 bay leaf
¼ tsp chili flakes
2 cups (135 g) kale leaves (torn, packed)
1 ¼ cups (40 g) croutons (stove top version or 2 medium slices of sourdough bread, torn (oven version))
1 oz (30 g) mature cheddar (finely grated)
Salt and pepper to taste

Get Recipe Ingredients

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.
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.
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.
Serve the soup. Top with croutons and grated cheese. Serve immediately.

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.
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.
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.
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.