White Bean & Kale Soup

Rustic white bean soup with wilted kale and rosemary. Makes 3 servings.

37 min · Serves 3 · Vegan · ≈228 kcal per serving · ≈13 g protein

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Ingredients

• 500g cooked butter beans, drained
• 180g kale, stalks removed
• 150g carrots
• 120g onion
• 9g garlic
• 2g rosemary
• 15g olive oil
• 4g salt
• 900ml water

Method

1. Soften onion and carrot in oil for 6 minutes. Add crushed garlic and rosemary for 1 minute until fragrant.
2. Add beans, water and salt; simmer 12 minutes, mashing a third of the beans against the pan to thicken.
3. Stir in shredded kale for 4 minutes until tender. Adjust salt and serve with oil.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.