Kale and Borlotti Bean Soup
A hearty, comforting soup made with borlotti beans, cavolo nero (Tuscan kale), aromatic vegetables, and a savory tomato base, finished with a touch of chili for gentle heat.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegan
Ingredients
2 tins borlotti beans, drained (480 g drained weight)
1 medium onion, diced
2 garlic cloves, minced
2 celery stalks, finely chopped
2 carrots, peeled and thinly sliced
1 teaspoon chili paste (or 1/2 teaspoon chili flakes)
1 tablespoon tomato paste
1 tin (400 g) chopped tomatoes
2 bay leaves
600 ml vegetable stock
1–2 handfuls cavolo nero (black kale), stems removed, roughly chopped
Salt and black pepper, to taste
Instructions
- Heat a splash of oil in a large soup pot. Sauté onion until softened, then add garlic and cook for 1 minute until fragrant.
- Stir in chili paste (or flakes) and tomato paste; cook briefly to release flavor.
- Add carrots, celery, and borlotti beans; stir to combine.
- Pour in chopped tomatoes, vegetable stock, and bay leaves. Bring to a gentle simmer and cook 15–20 minutes until vegetables are tender.
- Stir in cavolo nero and simmer for 3–5 minutes until wilted and vibrant.
- Remove bay leaves, season with salt and pepper, and serve hot.
Notes
Use curly kale or Swiss chard instead of cavolo nero if preferred.
For creaminess, purée part of the soup with an immersion blender before adding kale.
Add fresh herbs like thyme or oregano for aromatic depth.
A splash of olive oil or grated Parmesan makes a lovely finishing touch.
Serve with crusty bread for dipping.
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 260
- Sugar: 8g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
Find it online: https://justsosavory.com/kale-and-borlotti-bean-soup/
