Legumes and leafy kale give this hearty soup superfood cred and full flavour.


  • 180g (1 cup) dried borlotti beans
  • 1 tablespoon olive oil
  • 1 large brown onion, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons fresh thyme leaves
  • 1/4 teaspoon dried chilli flakes
  • 1 tablespoon no-added-salt tomato paste
  • 400g can no-added-salt diced tomatoes
  • 1.25L (5 cups) water
  • 1 bunch kale, stalks trimmed, shredded
  • 8 thin slices sourdough baguette
  • 85g (1/3 cup) fresh low-fat ricotta


  1. Place beans in a bowl and cover with cold water. Soak for 8 hours. Drain.
  2. Heat the oil in a large saucepan over medium heat. Add the onion, carrot and celery. Cook, stirring occasionally, for 6-7 minutes or until soft. Add the garlic, thyme and chilli flakes and stir for 1 minute or until aromatic. Add tomato paste. Stir for 1 minute or until combined.
  3. Add the beans, tomato and water to the saucepan. Bring to the boil. Reduce heat to low and simmer, partially covered, for 1 hour or until beans are tender, adding a little more water if the soup becomes too thick. Add kale. Cook for 5 minutes or until wilted. Season with pepper.
  4. Meanwhile, toast baguette slices until golden. Spread with ricotta.
  5. Divide the soup among bowls and serve with ricotta toast.