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Photo of Kale and white bean soup by WW

Kale and white bean soup

Total Time
40 min
10 min
30 min
Warm your soul with this hearty soup that's filled with protein and nutrients! It stores well, so you can make a large batch and keep it in the freezer.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), thinly sliced

Salted anchovies in oil, drained

3 medium, finely chopped

Canned diced tomatoes

400 g, (1x400g can)

Canned cannellini beans, rinsed, drained

1 400g can, white beans (1 x 400g can)

Vegetable stock, liquid, salt-reduced

4 cup(s), (1L)

Shortcut bacon

125 g, fat trimmed


250 g, finely shredded

Oil spray

1 x 3 second spray(s)


  1. Heat oil in a large saucepan over medium heat. Cook onion, garlic and anchovy, stirring, for 5 minutes or until onion has softened. Add tomatoes, beans and stock and bring to the boil. Reduce heat and simmer, covered, for 15 minutes.
  2. Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook bacon, in batches, for 2–3 minutes each side or until browned and crisp. Drain on paper towel. Finely chop.
  3. Stir kale into soup and simmer, covered, for 1 minute or until kale has just wilted. Season with pepper. Serve sprinkled with bacon.


SERVING SUGGESTION: Toasted rye bread. TIPS: Check seasoning before adding any salt as the anchovies, stock and bacon all add saltiness. Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 3 months. Reheat in the microwave or in a saucepan.