PUBLISHED ON: 5 February 2018

Whether you're preparing for a Pink Ribbon Walk or looking for recipes to eat heathily in 2018, this vegetable soup is a delicious dish to try. 

Healthy tomato kale and bean soup recipe

Serves: 4
Time: 40 minutes


  • 1 teaspoon olive oil 
  • 1 small onion, finely diced 
  • 2 garlic cloves, finely diced 
  • 1 large carrot, sliced 
  • 2 celery sticks, sliced 
  • 1 x 400g can cannellini beans 
  • 1 x 400g can chopped tomatoes
  • 500ml reduced-salt vegetable stock (made with one stock cube)
  • 1 teaspoon dried mixed herbs 
  • Freshly ground black pepper 
  • 100g kale, stems removed, roughly chopped 
  • Small handful fresh parsley, chopped   


1. Warm the oil in a large saucepan over a medium heat. Add the onion and cook until softened. Then add the garlic, carrots and celery and cook for a further 3 minutes. Then add the beans and cook for another 2 minutes.

2. Add the tomatoes, vegetable stock, dried herbs and black pepper and bring to the boil. Cover and simmer for 20 minutes.

3. Finally add the kale and simmer for a further 10 minutes or until the kale is cooked.

4. Serve in bowls and sprinkle with chopped parsley.


Nutritional information

(per serving)

Calories: 112 calories
Fat: 1.9g
Salt: 0.6g
Sugar: 6.7g
5-a-day: 5.5


Recipe from World Cancer Research Fund

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