Soups
White Bean and Kale Soup
A hearty bean soup packed with vegetables and kale.
Ingredients
How many servings?
4
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 400 g cooked white beans and 180 g kale. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Wash and destem the kale, and slice the carrots.
- Sauté onion, garlic and carrot in oil for 6 minutes; add tomatoes, beans and stock.
- Simmer for 18 minutes, then add kale and cook for another 5 minutes.
- Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Cut vegetables into similarly sized pieces so they soften evenly rather than leaving hard chunks in the soup.
- Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes.
- If too thick, stir in a little hot water. If too thin, simmer gently uncovered for a few minutes. Adjust the liquid gradually.