Tomato, kale and bean soup
This chunky soup is winter comfort in a bowl
- 40 minutes
- Serves 4
- 3 of 5 a day
- Kcal112
- Fat1.9g
- Salt0.6g
- Sugar6.7g


Recipe by: World Cancer Research Fund
| cancer and nutrition experts
Ingredients
- 1 teaspoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, finely diced
- 1 large carrot, sliced
- 2 celery sticks, sliced
- 1 x 400g can cannellini beans
- 1 x 400g can chopped tomatoes
- 500ml reduced-salt vegetable stock (made with 1 stock cube)
- 1 teaspoon dried mixed herbs
- Freshly ground black pepper
- 100g kale, stems removed, roughly chopped
- Small handful fresh parsley, chopped
Method
- Warm the oil in a large saucepan over a medium heat. Add the onion and cook until softened. Then add the garlic, carrots and celery and cook for a further 3 minutes. Then add the beans and cook for another 2 minutes.
- Add the tomatoes, vegetable stock, dried herbs and black pepper and bring to the boil. Cover and simmer for 20 minutes. Finally add the kale and simmer for a further 10 minutes or until the kale is cooked.
- Serve in bowls and sprinkle with chopped parsley.
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