Kale and Cannellini Bean Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

Bean soup has a legendary status in Middle Eastern cuisine. This soup is inspired by the classic bean soups found in the Yemenite restaurants in Jerusalem.


  • olive oil 1 tbsp
  • garlic clove 1, chopped
  • chopped thyme


  1. Heat the oil in a large saucepan and add the garlic and thyme, quickly followed by the onion, celery, carrot, and tomatoes. Sweat off in the pan for 6–7 minutes or until softened.
  2. Add the kale, beans, and stock, bring to the boil, and simmer for 10–12 minutes.