Tomato, Kale and Butterbean Soup


This is a fantastic store cupboard soup- quick to throw together and a really hearty feed to boot. Especially if you throw a nice crusty loaf of bread onto the table to mop up the drips. Serves 4


Coconut oil (or other ) for frying

1 onion, diced

1 small carrot, finely diced

1 clove of garlic, chopped

1 vegetable stock cube

1 level teaspoon paprika

400g tin of peeled plum tomatoes

6 good size kale or cavolo nero leaves, stripped from their woody centre stem and roughly chopped

400g tin butter beans


Optional: 4 rashers of streaky bacon, diced


Heat a dessert spoon of oil in a large saucepan and soften the onion, carrot, celery and garlic gently and slowly with the lid slightly ajar until soft but not browned. (If using bacon, add now, turn up the heat and cook until well browned but not crispy).

Crumble in the vegetable stock cube.

Add the paprika and stir well. Cook for a minute or two to allow the flavour to develop. 

Stir in the tomatoes and the entire tin of beans and their liquid and bring to a gentle simmer. Add one tin of water. NB if you omit the extra water, you will end up with a lovely thick stew instead of soup which is a good supper alternative.

Cook for 10 minutes then add the kale and cook for a further 5 minutes.

Season well and if you fancy something extra, serve with toasted pumpkin seeds, extra crispy fried bacon bits or a good grating of cheddar cheese.