Thick, hearty, healthy and delicious. Soups like this are a
meal in themselves and need little to accompany them.
Kale and white bean soup
Photo by Linda Robertson..
250g dried cannellini, haricot or 2 cans white beans,
4 Tbsp olive oil
1 onion, diced
2 carrots, peeled and diced
2 sticks of celery, diced
2-4 cloves garlic, sliced thinly
1 Tbsp tomato paste
handful fresh parsley, roughly chopped
1 sprig (2 tsp) fresh rosemary leaves, finely chopped
Pinch dried chilli flakes
1 bunch (6 stalks) kale, stalks removed, and sliced
2 litres stock or watersalt and freshly ground pepper
extra virgin olive oil and a little freshly grated parmesan
cheese to serve.
If using dried beans, rinse well and soak overnight or for at
least eight hours covered in cold water.
Drain and rinse under cold running water. Place the beans in
a suitably sized pot and cover generously with water, add
stalks of parsley and rosemary and 1-2 cloves garlic. Cook
over a moderate heat until tender (approx. 40 minutes to 1
hour). Remember to add no salt until last 10 minutes of
cooking. Set aside.
In a medium to large pot, add the oil, onion, carrot, celery
and garlic and sweat off (cook without colour) for at least
Add the tomato paste, herbs and kale, cook for a further 5
Add the cooked beans along with about 1 cup of the cooking
If using tinned beans, rinse them well and add to soup. Add
enough stock or water to just cover ingredients, add a pinch
of chilli and season well. Simmer gently until all the
ingredients start to come together in taste and the kale has
wilted and the beans are on the verge of going a little mushy
(about 30 minutes).
Taste and adjust seasoning. I like to use a potato masher and
once or twice mash the beans and vegetables lightly together
to slightly thicken the soup.
Serve drizzled with extra virgin olive oil and a grate or two
• Alison Lambert, chef at the Otago Farmers Market, will
be demonstrating this recipe at the market on Saturday