Tuscan White Bean & Kale Soup with Lemon-Pepper Breadcrumbs
A silky Italian-style white bean and kale soup finished with crisp lemon-pepper breadcrumbs for satisfying “bread energy” without heavy pasta.
- 1 tbsp olive oil
- 120 g onion
- 1½ cloves garlic
- 80 g carrot
- 60 g celery
- 420 g cannellini beans (tinned)
- 200 g chopped tomatoes (tinned)
- 600 ml vegetable stock
- 120 g kale
- 1 tsp dried oregano
- 1 pc lemon
- ½ tsp dried chilli flakes
- 35 g dried breadcrumbs
- 10 g parmesan
- 1 tsp black pepper
- 1 tsp salt
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Add to a shopping listHow the shopping list works →- Step 1
Finely chop the onion, carrot and celery. Heat the olive oil in a saucepan over medium heat and cook the onion, carrot and celery for 8–10 minutes until softened.
- Step 2
Add the garlic and dried oregano, cook for 30 seconds, then stir in the tomato purée (if using) and chopped tomatoes. Add chilli flakes and cook for 2 minutes.
- Step 3
Drain and rinse the cannellini beans. Tip half the beans into a bowl and mash them with a fork; stir the mashed beans and the remaining whole beans into the pan.
- Step 4
Pour in the vegetable stock and bring to a simmer. Cook for 12–15 minutes, stirring occasionally, until the soup thickens.
- Step 5
Roughly shred the kale, add to the soup, and simmer for 2–3 minutes until just tender. Season with salt and lots of black pepper.
- Step 6
Make the lemon-pepper breadcrumbs: zest the lemon and squeeze in a little juice (keep remaining juice for serving). Toast breadcrumbs in a dry pan over medium heat for 3–4 minutes until lightly golden; stir through lemon zest, a pinch of salt, and a little lemon juice. If using, mix in parmesan.
- Step 7
Ladle soup into bowls and finish with the lemon-pepper breadcrumbs. Add extra black pepper and a final squeeze of lemon to taste.
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