Why You’ll Love This Recipe

I love how the sweetness of onions, carrots, and celery melds with the earthy, nutty richness of borlotti beans and the savory depth of tomato paste and chopped tomatoes. The touch of chili gives it a gentle heat, while the robust cavolo nero adds texture and nutrients. It warms me from the inside out—and it’s utterly satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tins borlotti beans, drained (480 g drained weight)
1 medium-size onion, diced
2 cloves garlic, crushed or minced
2 stalks celery, finely chopped
2 carrots, peeled & thinly sliced
1 teaspoon chili paste or ½ teaspoon chili flakes
1 tablespoon tomato paste
1 tin chopped tomatoes (400 g)
2 bay leaves
600 ml vegetable stock
1–2 handfuls cavolo nero (black kale), roughly chopped & stems removed
Salt & pepper, to taste

Directions

I begin by heating a splash of oil in my large soup pot. Then I sauté the diced onion until it’s soft, and add the crushed garlic for a minute until fragrant. Next, I stir in the chili paste (or flakes) and tomato paste to coat the aromatics, building a flavorful base.

Then I add the carrots, celery, and drained borlotti beans, stirring everything together for a moment. I pour in the chopped tomatoes, vegetable stock, and bay leaves, bring the soup to a gentle simmer, and let it cook until the vegetables are tender and flavors meld.

Finally, I stir in the cavolo nero, cook for just a few more minutes until it’s wilted and vibrant, then remove the bay leaves and season generously with salt and pepper to taste.

Servings and Timing

I estimate this recipe comfortably serves 4 people. The total time takes about 35–40 minutes, broken down as:

Prep vegetables: ~10 minutes
Sauté and flavor base: ~5 minutes
Simmer with beans and vegetables: ~15–20 minutes
Cook cavolo nero and finish: ~5 minutes

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I do so gently on the stovetop, adding a splash of stock or water if needed to revive the consistency. Sometimes I like to freshen it up with a drizzle of olive oil or a sprinkle of grated Parmesan (if not vegan) just before serving.

Variations

I sometimes stir in fresh herbs like thyme or oregano alongside the stock for more aromatic depth, inspired by similar bean-and-kale soups .
If I want a creamier texture, I use an immersion blender to purée part of the soup before adding the kale .
I’ve also seen versions using Tuscan kale and adding more vegetables like potatoes a great nod to soul-warming regional soups .

FAQs

What is cavolo nero?

Cavolo nero is a type of kale also known as black kale, Tuscan kale, lacinato kale, black cabbage, or dinosaur kale . It has dark, strap-like leaves and a slightly sweeter, more delicate flavor compared to curly kale .

How do I prepare cavolo nero?

I remove the tough central stems and tear or chop the leaves. Stripping them by hand feels really satisfying just pull the leaf up from the stem and then give them a good wash before chopping .

Can I use a different kale?

Yes! Curly kale or other leafy greens like Swiss chard would work fine, though some may be more bitter or tougher, so adjust cooking time accordingly.

Can I use dried borlotti beans?

Absolutely. Just soak them overnight and cook until tender before adding to the soup. It’ll increase cook time but works well.

Is this soup vegan?

Yes, as long as your vegetable stock is vegan. I often serve it with a drizzle of good olive oil to finish.

Can I freeze leftovers?

Yes I freeze leftovers in portions for up to 2 months. When reheating, I thaw in the fridge and warm on the stovetop, adding extra liquid if needed.

How can I make it gluten-free?

It’s already gluten-free. Just watch any processed products like stock to ensure they don’t contain gluten.

What can I serve with it?

I love crusty sourdough or rustic bread for dipping. A sprinkle of grated cheese or a bit of chili oil adds a lovely finishing touch too.

Conclusion

I find this Kale and Borlotti Bean Soup to be pure comfort in a bowl full of flavor, hearty, and nourishing. The beans add protein and heft, the tomato-rich broth offers depth, and the vibrant kale brings color and nutrients. It’s soup-making at its simplest and most satisfying.