Kale, pasta, and cannellini bean soup

healthy soup Sep 2, 2021

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 333 calories/serving
  • Freezable
  • Healthy
  • Vegetarian


  • 2 tbsp olive oil
  • 2 red onions, diced
  • 500g carton passata
  • 6 garlic cloves, half roughly chopped, half thinly sliced
  • 2 carrots, scrubbed and diced
  • 100g kale
  • 150g margheritine soup pasta
  • 10g fresh rosemary, leaves picked and roughly chopped
  • 1 vegetable stock cube, made up to 750ml
  • 400g tin cannellini beans, drained and rinsed
  • 10g fresh flat-leaf parsley, finely chopped
  • 1 lemon, cut into 4 wedges


  1. In a large saucepan, heat 1 tablespoon olive oil over medium heat.
  2. Cook for 15 minutes, or until the onions, carrots, and garlic are tender and caramelized.
  3. In a large mixing bowl, combine the passata, kale, beans (crush a few to make a thicker soup), rosemary, and stock.
  4. Cook for 10 minutes, then season.
  5. Add the pasta and continue to cook for another 10 minutes.
  6. Meanwhile, in a small saucepan, heat 1 tbsp oil over low heat.
  7. Cook for 3-4 minutes, until the sliced garlic is lightly browned and crispy, then transfer to a small bowl.
  8. To serve, divide the soup among dishes and garnish with parsley and crispy garlic.
  9. Lemon wedges are served on the side for squeezing.

Tip: Use a stock pot instead of a cube to make it vegan-friendly.


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