Kale, pasta and cannellini bean soup recipe
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
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1405kJ 333.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 1.5g
- Sugars
- 12g
of the Reference intake
Carbohydrate 51.1gProtein 12.7gFibre 8.8g
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Method
- 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.
- 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.
- 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.
- 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.
- See more Soup recipes
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.
