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Kale and Borlotti Bean Soup in a bowl with a spoon

Kale and Borlotti Bean Soup

  • Author: romylondonuk
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 3-4 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Winter
  • Diet: Vegan


This hearty Kale and Borlotti Bean Soup will warm your soul even on the coldest of days! Created with seasonal veg and comforting flavours.


  • 2 tins borlotti beans, drained
  • 1 yellow onion, diced
  • 2 cloves garlic, crushed
  • 2 stalks celery, finely chopped
  • 2 carrots, peeled sliced
  • 1 tsp chilli paste or 1/2 tsp chilli flakes
  • 1 Tbsp tomato puree
  • 1 tin chopped tomatoes
  • 2 bay leaves
  • 600ml vegetable stock
  • 1-2 handfuls of cavolo nero (black kale), roughly chopped
  • salt & pepper to taste


  1. Heat the rapeseed oil in a large saucepan and add the chopped onion to sauté for 2 minutes, before adding in the crushed garlic.
  2. Stir in the chilli paste and tomato puree, then add all the chopped vegetables and borlotti beans and stir through for a minute to combine with the paste.
  3. Add the chopped tomatoes, bay leaves and vegetable stock and bring to a boil, then reduce the heat to a minimum and allow to simmer with a closed lid for 25-30 minutes. Add in the chopped black kale for the last 2 minutes of the cooking time.
  4. Season to taste with salt & pepper and remove the bay leaves before serving.


This soup also freezes well! Simply allow to cool down after cooking and freeze in airtight containers.

A spoonful of ketchup tastes fantastic in this soup!

Add a spoonful of marmite for extra flavour.

Keywords: winter soups, seasonal soup, autumn soup, kale and borlotti bean soup, kale soup, vegan soup recipe