Kale and Cannelini Bean Soup


1 tbsp of Olive oil

2 cans of cannelini beans

1 cup of ribbons of kale

1 courgette

2 carrots

1 stalk of celery

1 onion

1 bay leaf

1/2 tsp of Thyme

1 tbs of tomato puree

1 cup or more if you want it more soupy- Veg stock or chicken stock depending on dietary needs


Cook in a pot heat some olive oil, add  the chopped carrots-onions and celery until onions soften. Add beans, Kale, courgettes, thyme, bay leaf and tomato puree. Give it a good stir. add stock. Simmer on low heat  for an hour. Serve with some crusty bread and drizzle of olive oil. 

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