Borlotti bean and kale soup recipe

(136 ratings)

Healthy borlotti bean and kale soup is light yet filling, packed with vegetables and nutrients. Plus, it will fill you up without bread.

Borlotti bean and kale soup
  • healthy
  • Vegetarian
  • healthy
Preparation Time15 mins
Cooking Time20 mins
Total Time35 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories122 Kcal6%
Fat3 g4%
Saturated Fat0.5 g3%

A really filling and satisfying soup: packed with big chunks of vegetables that make it feel almost like a stew.

This borlotti bean and kale soup makes such a big batch. You get eight portions from it, perfect to serve up to the family for a weekend lunch, with plenty left over to batch up for working lunches during the week. The kale - one of our most versatile British winter vegetables - brings a vibrant green flash to each portion. The potato makes it filling and satisfying. And finally the borlotti beans are little powerhouses of healthiness. They are packed with low calorie protein and immune-boosting B vitamins. Each portion is only 122 calories, so you can afford to have a crusty piece of bread to dip in, too.


  • 1 tbsp olive oil
  • 1 onion, peeled and diced
  • 1 large carrot, peeled and diced (about 200g)
  • 1 large potato (300-400g, peeled weight) cut into small chunks
  • 1 tbsp tomato purée
  • A few fresh thyme sprigs and 2 bay leaves
  • 1l hot vegetable (if serving to vegetarians) or chicken stock
  • 400g can borlotti beans, drained and rinsed
  • About 125g chopped curly kale

To serve (optional)

  • Shaved Parmesan, or vegetarian hard cheese alternative
  • Crusty bread




  1. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for about 5 minutes.
  2. Add the potato, tomato purée, thyme and bay, stir well for a couple of minutes and pour in the stock. Bring to the boil then simmer gently for 10 minutes, partially covered.
  3. Stir in the beans and some seasoning. Bring back to the boil then put the kale on top and let it steam for 5 minutes.
  4. Spoon into warm bowls. Top with Parmesan, if liked. Drizzle with olive oil and serve with crusty bread.

Top tip for making borlotti bean and kale soup

Apart from the optional garnish, this soup is suitable for vegans, assuming you use vegetable stock (not chicken). If you want to make a meaty version of it, stir in some chopped or shredded pieces of ham just before you add the kale.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies