Go Back

Red pepper and butter bean soup with kale

This red pepper and butter bean soup with kale is a hearty, nutritious vegan soup that’s bursting with flavour. Packed with plant-based protein and fibre from butter beans, along with the antioxidant-rich red peppers and kale, this soup makes a wholesome lunch or light dinner. It’s naturally vegan, gluten-free, and ready within 30 minutes. Serve it with crusty bread, warm pitta or sourdough. This recipe is not just delicious—it’s also easy to make and budget-friendly.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 red peppers
  • 1 carrot
  • 1 onion
  • 2 cloves garlic
  • 1 Tbsp olive oil
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 Tbsp tomato purée
  • 1 large ripe tomato chopped
  • ½ tsp chilli flakes or more, to taste
  • Water enough to cover the vegetables
  • 1 vegetable stock cube
  • 1 handful fresh parsley
  • 1 tin butter beans 400 g, drained
  • 2 cups chopped kale

Method
 

  1. Dice the red peppers, carrot, and onion into small cubes. Finely chop the garlic.
  2. Heat the olive oil in a large pot over medium heat. Add the onion, red peppers, and carrot, and sauté gently for about 5 minutes.
  3. Stir in the garlic, oregano, tomato purée and chilli flakes. Cook for a minute, then add the chopped tomato and enough water to cover the vegetables generously.
  4. Add the bay leaf and vegetable stock cube. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the vegetables are tender.
  5. Turn off the heat and add the parsley. Using a hand-held blender, purée the soup to your desired texture- smooth or rustic.
  6. Stir in the drained butter beans and chopped kale. Return to the heat and cook for about 5 minutes, or until the kale is tender.
  7. Ladle the soup into bowls and serve hot with crusty bread or pitta.