Kale and bean soup

By Stephanie Gobbo (Naturopath & Nutritionist)


  • 2 onions, diced
  • 1/2 teaspoon smoked paprika
  • 1 bulb fennel, thinly sliced
  • 4 cloves garlic, smashed
  • 2 sticks, celery, chopped
  • 2 large carrots, roughly chopped
  • 1 large bunch baby kale, chopped
  • 1 bunch parsley, chopped
  • 600 ml pureed organic tomato (fresh or tinned)
  • 1 x 400 g tins cooked beans –borlotti or cannelini Sea salt + ground black pepper to taste
  • I litre (4 cups) water
  • Grated Parmesan to serve (optional)


Sauté onions, smoked paprika, fennel, garlic, celery and carrot in a little olive oil for 5 minutes in a large pot. Wash kale and roughly chop the leaves then add them to the large pot. Add chopped tomato, beans and water to just cover the vegetables. Bring to the boil – cover and simmer over a low heat for 20 – 30 minutes until thick and carrots are tender. Season with a little black pepper and sea salt and fold in the parsley. Serve in bowls and enjoy with a spoonful of pesto and grated Parmesan. Serves 4