Autumn / Winter·35 mins·Serves 4

Kale & White Bean Soup

A hearty, warming soup with farm kale, cannellini beans, rosemary, and a good pour of olive oil.

Kale & White Bean Soup

Ingredients

  • 1 large bunch of kale, stems removed, leaves roughly torn
  • 2 × 400g tins cannellini beans, drained and rinsed
  • 1 onion, finely diced
  • 4 garlic cloves, sliced
  • 2 sprigs of fresh rosemary
  • 1 litre vegetable stock
  • 3 tbsp olive oil, plus extra to serve
  • Salt and black pepper
  • Crusty bread, to serve

Method

  1. 1

    Heat the olive oil in a large pot over medium heat. Add the onion and cook for 8 minutes until soft and translucent.

  2. 2

    Add the garlic and rosemary sprigs. Cook for another 2 minutes until fragrant.

  3. 3

    Tip in the cannellini beans and pour over the stock. Bring to a gentle simmer.

  4. 4

    Add the kale and stir to submerge. Cook for 10–12 minutes until the kale is tender.

  5. 5

    Remove the rosemary sprigs. Using a ladle, mash some of the beans against the side of the pot to thicken the broth.

  6. 6

    Season generously with salt and black pepper. Ladle into bowls, drizzle with olive oil, and serve with crusty bread.