White Bean & Kale Soup

This rustic, nourishing soup is made with creamy white beans, hearty kale, and aromatic vegetables in a garlicky broth. It keeps well in the fridge for up to five days and freezes beautifully, making it one of the easiest meal prep soups you can make. A bowl of this reheated on a weeknight feels like a home-cooked gift to yourself.

Ingredients

• •2 cans (400g each) cannellini beans, drained and rinsed
• •1 bunch kale, stems removed and roughly chopped
• •1 large onion, diced
• •3 cloves garlic, minced
• •2 medium carrots, sliced
• •1 litre low-sodium vegetable broth
• •1 can (400g) diced tomatoes
• •1 teaspoon dried rosemary
• •2 tablespoons olive oil
• •Salt and black pepper to taste

Instructions

1. 1. Heat olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5–6 minutes until softened. Add the garlic and dried rosemary and cook for 1 more minute.
2. 2. Add the diced tomatoes to the pot and stir to combine. Cook for 3 minutes, allowing the tomatoes to break down slightly.
3. 3. Pour in the vegetable broth and bring the soup to a boil. Add the cannellini beans and stir to combine.
4. 4. Reduce the heat to medium-low and simmer for 15 minutes until the carrots are tender and the flavors have melded together.
5. 5. Add the chopped kale to the pot and stir it into the soup. Cook for an additional 5 minutes until the kale is wilted and tender.
6. 6. Taste and adjust seasoning with salt and pepper. Remove from heat and allow to cool completely.
7. 7. Ladle into meal prep containers and refrigerate for up to 5 days. Reheat on the stovetop or in the microwave, adding a splash of water or broth if it thickens too much.