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Potato Kale and Cannellini Bean Soup


Potato Kale and Cannellini Bean Soup

Developed by chef Catherine Fulvio, this delicious recipe also includes the superfood kale!


Preparation time: 15 Mins
Cooking Time: 25 Mins
Serves: 4


  • 1 large onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 60g chorizo, diced
  • 3 medium Rooster potatoes, peeled and diced into 1cm pieces
  • 1 tsp chopped thyme
  • 100ml white wine
  • 1.5 litres vegetable stock
  • 60g curly kale, washed and roughly shredded
  • 100g cooked cannellini beans


Olive or rapeseed oil

Salt and freshly ground black pepper


1 tbsp chopped parsley, for garnishing

Pastry twists or crostini, to serve


  • Heat a little olive oil in a large saucepan and sauté the onion for 5 minutes until soft and just starting to colour. Add the garlic and cook for 1 minute.
  • Add the diced chorizo and cook until it starts to release oil.
  • Add the diced potatoes, thyme and white wine and sauté for 3 minutes,
  • stirring from time to time.
  • Pour in the vegetable stock and bring to the boil, reduce the heat and simmer. Check the seasoning. Simmer for about 18 to 20 minutes.
  • Stir in the kale and beans and simmer for about 3 to 4 minutes until the kale is just tender..
  • Ladle into soup bowls, sprinkle over the chopped parsley and serve with pastry twists or crostini.