White Bean and Kale Soup

Nourishing and balancing for all the doshas, this soup is simple, delicious and perfect for autumn.


  • 200g Cannellini beans

    White Bean and Kale Soup

  • Bunch Kale
  • 2 leeks
  • 1 fennel bulb 
  • Thumb size piece of ginger
  • 2-3 cloves of garlic
  • 750mls Bone broth or stock
  • 2 tsp crushed Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tsp Fenugreek seeds 
  • 1 tbs Olive oil  or ghee
  • Salt and pepper to taste.   


The how to:

Soak the beans overnight or 8 hours with the fenugreek seeds. Rinse and add to fresh water, bring to boil and simmer until soft. (Retain fenugreek seeds). 

Add oil to large pan and add seeds until they start to sizzle. Add grated ginger and garlic. Cook for a few minutes and add chopped leaks, fennel and kale. Sauté for a further 5-10 mins. Add cooked beans, salt, pepper and stock and cook for a further 15-20 minutes. 

Why it’s so good

The fresh, green vegetables and spices add the alkalising, bitter taste which we generally lack in our diet. 

Using bone broth not only adds depth of flavour, but provides easy to digest protein, minerals and can help strengthen the immune system. 

Balancing the Doshas

The astringency of the kale and beans balance is balanced by the moisture and warming garlic and ginger. A green veggie and alkaline hit is perfect for pitta and it’s lightness is perfect for Kapha. Tridoshic deliciousness.