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Photo of Slow-cooked borlotti bean, sweet potato and kale soup by WW

Slow-cooked borlotti bean, sweet potato and kale soup

Total Time
10 hr
20 min
1 hr 40 min
Packed with legumes and vegies, this hearty soup is sure to warm you up on chilly winter nights and can also be a tasty and filling lunch!


Borlotti beans, dry

1 cup(s), (200g)

Olive oil

2 tsp

Brown onion

1 medium, chopped


3 stick(s), chopped


3 clove(s), thinly sliced

Fresh rosemary

2 tsp, finely chopped

Vegetable stock, liquid, salt-reduced

4 cup(s), (1L)

Orange sweet potato (kumara)

300 g, cut into 2cm pieces


100 g, chopped

Grated parmesan cheese

¼ cup(s), (20g)

Fresh flat-leaf parsley

2 tbs, chopped


  1. Place beans in large bowl and cover with 1.5 litres (6 cups) cold water. Set aside overnight. Drain. Rinse under cold water. Drain.
  2. Heat oil in a large saucepan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic and rosemary and cook, stirring, for 30 seconds or until fragrant.
  3. Add stock, beans and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, covered, for 1 hour or until beans are just tender.
  4. Add sweet potato and simmer, covered, for 20 minutes. Add kale and simmer, uncovered, for 5 minutes or until potato and kale are tender. Season with salt and pepper. Serve sprinkled with parmesan and parsley.


TIP: Suitable to freeze (without parmesan or parsley) for up to 2 months.