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Kale, pasta and cannellini bean soup recipe

Kale, pasta and cannellini bean soup recipe

44 ratings

Stay warm with a hearty bowl of veg-packed cannellini bean soup, ready in just 40 minutes. With pasta, kale, fresh herbs and zesty lemon, it'll definitely hit the spot after a busy day. You can make ahead and freeze for when you're in need of an extra speedy dinner. See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 333 calories / serving
  • Freezable
  • Healthy
  • Vegetarian

Ingredients

  • 2 tbsp olive oil
  • 2 red onions, diced
  • 2 carrots, scrubbed and diced
  • 6 garlic cloves, half roughly chopped, half thinly sliced
  • 500g carton passata
  • 100g kale
  • 400g tin cannellini beans, drained and rinsed
  • 10g fresh rosemary, leaves picked and roughly chopped
  • 1 vegetable stock cube, made up to 750ml
  • 150g margheritine soup pasta
  • 10g fresh flat-leaf parsley, finely chopped
  • 1 lemon, cut into 4 wedges
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1405kj
    333kcal     17%

  • Fat

    8g 12%

  • Saturates

    2g 8%

  • Sugars

    12g 14%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 51.1g Protein 12.7g Fibre 8.8g

Method

  1. Heat 1 tbsp olive oil in a large saucepan over a medium heat. Add the onions, carrots and chopped garlic and cook for 15 mins until soft and caramelised.
  2. Stir in the passata, kale, beans (mash a few first if you prefer a thicker soup), rosemary and stock. Simmer for 10 mins; season. Add the pasta and simmer for 10 mins more.
  3. Meanwhile, heat 1 tbsp oil in a small saucepan over a low heat. Add the sliced garlic and cook for 3-4 mins until lightly browned and crispy, then tip into a small bowl.
  4. Divide the soup between bowls and top with the parsley and crispy garlic. Serve with lemon wedges to squeeze over.

Tip: Make it vegan by using a stock pot instead of a cube.

Freezing and defrosting guidelines

Freeze without pasta. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Soup recipes

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