Kale and Bean Soup

Sometimes the best of recipes come from a fridge clear out, and there is a small possibility that the resulting dish tastes that bit nicer due to the overall smug factor! With all the talk of impending snow blizzards this is the perfect belly warming soup that will keep you full for hours…goodness in a bowl.



I use the above term lightly as there are many combinations that would work in this soup and the following is just what I had to hand.

2 carrots, peeled and chopped finely

2 Leeks trimmed, washed and finely sliced

200g of mixed mushrooms, I had a  packet of sliced exotic mushrooms from Aldi

A generous handful of kale, tough stem removed and sliced or torn

1 tin of cannellini beans, drained

1 litre of chicken or vegetable stock

Parmesan cheese to serve.


Sweat the carrots, leeks and mushrooms in 1 cm of water over a low heat until just starting to soften ( its important to have a tight fitting lid on the saucepan for this), this will take 5-10 minutes. Now add your cannellini beans and stock and simmer until the veg are cooked. Add in the kale and simmer until it’s just wilted, this takes a little longer than the likes of spinach as it’s a tougher leaf. Season to taste, but I like it quite peppery so I season accordingly. Serve it in a wide bowl with lots of Parmesan grated on top.






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