Mediterranean Cannellini Bean and Kale Soup
Oct 05, 2025 04:26 AM
My Mediterranean Cannellini Bean and Kale Soup is as nourishing as it is comforting and satisfying. It is an Italian-inspired one pot dish, one that is worthy of a regular place in your meal plans. Packed with vegetables and beans cooked in a full of flavour broth, it is a complete meal that requires no more than some crusty bread to accompany it.
Why You'll Love This Recipe:
We make this complete meal in just one pot, so there's less to clean up.
It is ideal for meal prep. Double the recipe and freeze some containers to use in future.
The large variety of vegetables produces a colourful mix of flavours and textures.
You can easily customise the vegetables in this soup to suit your family's taste; switch them up for those you prefer or have on hand.
It is suitable for many people with specific dietary requirements as it is naturally gluten-free, nut-free and dairy free if you omit the Parmesan.
We slightly thicken the soup and make it creamier by blending one of the tins of beans before adding to the broth.
Ingredients:
- 3 tablespoon (¼ cup) extra virgin olive oil
- 1 medium brown/yellow onion - peeled and finely diced
- 1 large carrot - washed, finely diced
- 2 ribs celery - finely diced
- 3 cloves garlic - finely chopped
- 170 g (6 oz) cherry tomatoes - quartered
- 1 piece Parmesan rind - about 7 ½ cm/3 inches
- 800 g (28 oz) tinned cannellini beans - rinsed and drained - divided
- 4 cups (1 litre) vegetable stock - divided
- ¼ teaspoon dried red chilli pepper flakes
- 1 ½ teaspoon dried oregano
- 1 teaspoon fresh thyme - finely chopped
- 1 medium zucchini - finely diced
- 2 cups curly kale - stems removed - finely chopped and firmly packed
- sea salt and freshly ground black pepper - to taste
To Serve
- extra virgin olive oil - a drizzle
- Parmesan cheese - freshly grated
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
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