Autumn and winter are for soups, wouldn’t you agree!? Sometimes we want some freshness in these months too though and then this kale, leek and cannelini bean soup comes in handy with it’s zinginess from adding lemon to the broth. It might sound a little odd for a vegetable soup like this but trust me it makes for a yummy combo.

I’d like to think this soup is pretty versatile as well. If you wanted to you could swap the cannelini beans for others like butter beans, black eyed beans or chickpeas. You could also use other sturdy greens like chard or beat greens instead of the kale. Let what is in your store cupboard dictate which way you go but always include the onion, carrot and celery in the base of the soup as this gives it a great start!

If you want more budget friendly meal ideas check out these sauerkraut fritters and this zingy kale, leek and cannelini bean soup that were also featured in this video along with this curry.

Malin x

Kale, Leek and Cannellini Bean Soup

Serves 4


150 g cavolo nero / dino kale

1 brown onion

3 large celery ribs

2 large carrots

1 tbsp olive oil

1 leek

3 garlic cloves

5-6 cups water

2 vegetable stock cubes

1 tbsp dried thyme

2 cans (460 g drained) cannelini beans, drained and rinsed

0,5 lemon

0,25 cup nutritional yeast, optional

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