Skip to content
Kale, pasta and cannellini bean soup recipe

Kale, pasta and cannellini bean soup recipe

40 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.