Tomato, kale and bean soup

This chunky soup is winter comfort in a bowl
Tomato, kale an beans make for a wholesome soup
6 ratings
Recipe by: Sharon Hui | Former Health Information Manager

I find that beans really help to make soups satisfying and filling, so I've created this hearty soup that packs in 3 of your 5 A DAY. I've had this for lunch a few times and it definitely keeps me going until dinner!

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Ingredients
  • 1 teaspoon olive oil
  • 1 small onion, finely diced
  • 2 garlic cloves, finely diced
  • 1 large carrot, sliced
  • 2 celery sticks, sliced
  • 1 x 400g can cannellini beans
  • 1 x 400g can chopped tomatoes
  • 500ml reduced-salt vegetable stock (made with one stock cube)
  • 1 teaspoon dried mixed herbs
  • Freshly ground black pepper
  • 100g kale, stems removed, roughly chopped
  • Small handful fresh parsley, chopped
Time
40 minutes

Nutrition information (per serving)

SERVES:
4
CALORIES:
112
FAT:
1.9g
SALT:
0.6g
SUGAR:
6.7g
5 A DAY:
3
Method
  1. Warm the oil in a large saucepan over a medium heat. Add the onion and cook until softened. Then add the garlic, carrots and celery and cook for a further 3 minutes. Then add the beans and cook for another 2 minutes.
  2. Add the tomatoes, vegetable stock, dried herbs and black pepper and bring to the boil. Cover and simmer for 20 minutes. Finally add the kale and simmer for a further 10 minutes or until the kale is cooked.
  3. Serve in bowls and sprinkle with chopped parsley.