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    Home » Vegan Recipes » Vegan Soup Recipes » Borlotti Bean Soup with kale

    Borlotti Bean Soup with kale

    Published: Oct 10, 2011 · Modified: Jun 29, 2022 by Kate Ford · This post may contain affiliate links.

    borlotti bean soup
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    pinterest pin for borlotti bean soup

    This deliciously creamy and chunky borlotti bean soup is very filling and packed with protein. A hearty lunch to keep you full until dinner time! 

    🍴Why you will love this recipe

    This hearty borlotti bean soup is absolutely packed with flavour and so easy to make. It is thick and creamy thanks to the blitzed beans, and chunky with vegetables making it a meal in itself. A squeeze of lemon juice adds a citrus zing for maximum flavour!

    Beans are such a great source of protein and fibre, this article from Jamie Oliver outlines whey they are so nutritious.

    This soup is perfect for freezing, and I often batch-cook a double quantity and freeze individual portions ready to microwave for a quick and easy lunch.

    Jump to:
    • 🍴Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your Borlotti Bean Soup
    • 🔪 Top Tips & FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews

    📝 What you need

    ingredients for borlotti bean soup

    Borlotti Beans I use tinned beans for ease, but you can by all means soak and cook your own dried beans - I like to do this in a slow cooker, but there are many different methods - here's a great article on soaking dried beans. If you don't have borlotti beans to hand, many other types of bean will work well - kidney beans, cannellini or butter beans would all be delicious.

    Onion, Celery and Carrot add a traditional savoury flavour base to the soup. I like to chop mine fairly roughly so that the finished soup has a lovely chunky texture.

    Curly Kale adds a hit of green and an extra texture to the soup. If you are making it ahead or freezing, leave out the kale until you reheat, as its texture is best when just cooked.

    👩🏽‍🍳 How to make your Borlotti Bean Soup

    For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.

    chop vegetables and fry

    Peel and chop the onion, carrots and celery into chunks. Fry them in a large saucepan, adding the crushed garlic cloves after 5 minutes.

    add borlotti beans and stock

    Drain and rinse the borlotti beans and add to the pan, followed by the vegetable stock and tomato purée. Season well and simmer.

    part-blitz and add kale

    Remove about a third of the soup and tip into a blender or food processor. Blitz until completely smooth then return to the pan to thicken the soup. Roughly chop the kale and add to the soup. Cook for a minute, stir through the lemon juice and serve.

    🔪 Top Tips & FAQs

    Adjust the texture to your own preference - you can blitz the whole lot to a smooth purée for maximum creaminess, or don't blitz at all for a chunky minestrone-style soup.

    Add herbs for extra aromatics - dried oregano or thyme are delicious added at the same time as the vegetable stock, and fresh parsley or basil are perfect stirred through just before serving.

    borlotti bean soup in saucepan

    Frequently Asked Questions

    Can I freeze my borlotti bean soup?

    Yes, this soup freezes really well. I recommend either leaving out the curly kale and adding it just before serving instead, or else chopping it finely, as its texture changes somewhat with freezing.

    How long will the soup keep in the fridge?

    This soup is even better after a day or two in the fridge when the flavours have mellowed. Again, I recommend leaving out the kale until just before serving, or chopping it finely instead.

    What could I use instead of borlotti beans?

    If you don't have borlotti beans to hand, this recipe would work well with kidney beans, cannellini or butter beans instead.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • Butter Bean Soup
      Butter Bean Soup with kale and lemon
    • Vegan Leek and Potato Soup
      Vegan Leek & Potato Soup
    • broccoli and pea soup
      Broccoli and Pea Soup
    • Roasted Pumpkin Soup
      Roasted Pumpkin Soup with garlic and rosemary

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    📖 Recipe

    borlotti bean soup

    Borlotti Bean Soup with kale and lemon

    Kate Ford | The Veg Space
    This deliciously creamy and chunky borlotti bean soup is very filling and packed with protein. A hearty lunch to keep you full until dinner time! 
    5 from 8 votes
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    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Soup
    Cuisine British
    Servings 4 servings
    Calories 275 kcal

    Ingredients
     
     

    • 1 onion
    • 2 carrots
    • 2 sticks celery
    • 2 tablespoon rapeseed or sunflower oil
    • 2 cloves garlic
    • 2 x 400g tins borlotti beans
    • 800 ml vegetable stock
    • 2 tablespoon tomato purée
    • handful curly kale
    • ½ lemon

    Instructions
     

    • Peel and chop the onion. Peel and trim the carrots and chop into chunks. Trim and slice the celery stalks.
    • Heat the oil in a large saucepan and gently fry the onion, carrot and celery for 5 minutes until starting to soften. Peel and crush the garlic and add to the pan.
    • Drain and rinse the borlotti beans and add to the pan, followed by the vegetable stock and tomato purée. Season well with salt and black pepper. Simmer for 12-14 minutes until the carrots are cooked through.
    • Spoon about a third of the soup into a blender or food processor and blitz until completely smooth. Return it to the pan and stir through the soup.
    • Remove any tough stalks from the curly kale and roughly chop. Stir through the soup and simmer for a minute or two until wilted.
    • Stir through the juice of half a lemon, then taste and adjust the seasoning as required. Serve immediately.

    Video

    Notes

    Adjust the texture to your own preference - you can blitz the whole lot to a smooth purée for maximum creaminess, or don't blitz at all for a chunky minestrone-style soup.
    Add herbs for extra aromatics - dried oregano or thyme are delicious added at the same time as the vegetable stock, and fresh parsley or basil are perfect stirred through just before serving.

    Nutrition

    Serving: 1servingCalories: 275kcalCarbohydrates: 42gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 1547mgPotassium: 770mgFiber: 15gSugar: 6gVitamin A: 5655IUVitamin C: 15mgCalcium: 94mgIron: 4mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Beth says

      June 29, 2022 at 5:09 pm

      This is one of the best bean soups I've ever made! I absolutely love all the flavors. They're so perfect.

      Reply
      • Kate Ford says

        June 29, 2022 at 6:05 pm

        Ah that's great to hear, thanks Beth! X

        Reply
    2. Tayler says

      June 29, 2022 at 5:07 pm

      This is one of my family’s favorite soup recipes! We make it all the time!

      Reply
      • Kate Ford says

        June 29, 2022 at 6:06 pm

        That's lovely to hear, thanks!

        Reply
    3. Dana says

      June 29, 2022 at 4:25 pm

      This is just so hearty and delicious! I have a feeling this will be my go-to soup come soup weather!

      Reply
    4. Traci says

      June 29, 2022 at 3:51 pm

      So easy and delicious! I love how healthy this is and how quickly it comes together. Thanks for sharing 🙂

      Reply
    5. Dannii says

      June 29, 2022 at 3:38 pm

      I love bean soups - so hearty and comforting. perfect for winter!

      Reply
    6. jenf says

      December 20, 2011 at 9:12 pm

      When serving try adding some toasted pumpkin seeds for a nice crunch

      Reply
    5 from 8 votes (3 ratings without comment)

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