lunch
White Bean, Kale & Garlic Soup
Cannellini beans are rich in protein and fiber; kale provides calcium and vitamin K. This is an Italian classic that's good for you without tasting like it is.
10 min prep · 20 min cook · 30 min in total · serves 4
What you need
- 2 cans cannellini beans, drained
- 200g cavolo nero or curly kale, chopped
- 5 garlic cloves, sliced
- 1 liter vegetable stock
- 1 can chopped tomatoes
- 2 tbsp olive oil
- Pinch chilli flakes
- Sourdough to serve, Parmesan rind (optional)
What to do
- 1Soften garlic in olive oil with chilli; add tomatoes and stock.
- 2Add beans and Parmesan rind if using; simmer 10 min.
- 3Add kale; cook 5–8 min until tender.
- 4Season; serve with sourdough and a drizzle of olive oil.
