Bean, Kale & Parmesan soup

Best served with lots of hot buttered toast.

Bean, Kale & Parmesan soup

Quick, simple and delicious!


  • 3 carrots finely chopped
  • 1 onion finely chopped
  • 2 tbsp olive oil
  • 1 tin tomatoes
  • 1 tin cannellini beans
  • 1 litre vegetable stock
  • A parmesan rind
  • A few handfuls of shredded cavolo nero/chard or spinach


  • Warm the olive oil in a pan, add the carrots and onion. Fry gently until soft and translucent- don’t skimp on time, it will add flavour to the dish.
  • Add the tomatoes the cannellini beans and a litre of veg stock (I use Marigold) and a rind of parmesan, it gives a wonderful savouriness to the soup (plus unexpected gooey cheesiness)
  • Simmer for 10 mins and add a few handfuls of chopped chard/spinach to wilt down.


Eat with lots of hot buttered toast. 
Course: Lunch
Keyword: Easy, Quick Meal, Vegetarian

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