Bean, Bacon and Kale Soup

Based on a recipe that I found in Septembers edition of Waitrose Kitchen magazine, this is a warming, chunky soup and ideal for lunch or supper. As with any soup of this nature it’s easy to adjust the quantity either up or down but I would just pop any leftovers into the fridge for a couple of days as a convenient ready- meal.

Category:  Starters & Salads  - 


For 8 people


  • 200 g smoked lardons
  • 3 sticks celery, finely sliced
  • 2 carrots, diced
  • 1 leek, halved and finely sliced
  • pinch of chilli flakes
  • 1 clove garlic, crushed in sea salt
  • 200 g can flageolet beans, rinsed and drained
  • 200 g can kidney beans, rinsed and drained
  • 200 g can chickpeas, rinsed and drained
  • 2 litres chicken stock
  • 200 g kale, shredded

Bean, Bacon and Kale Soup Directions

  1. Place the lardons along with the celery, carrots and leek into a large saucepan over a medium heat and cook for about 10 minutes until the vegetables are soft. Sprinkle in the chilli and garlic, followed by the beans and stock. Bring to a boil, reduce the heat and simmer for 10 minutes. Add the kale and cook for a further 10 minutes or until tender. Serve with freshly grated Parmesan cheese.