Cannellini Bean, Carrot, Kale and Harissa Soup

You must make this recipe! It’s kinda spicy yet sweet and creamy. It’s hearty and satisfying yet light and full of vegetables. It’s easy enough to mak...You must make this recipe! It’s kinda spicy yet sweet and creamy. It’s hearty and satisfying yet light and full of vegetables. It’s easy enough to make for a weekday lunch yet sophisticated enough to serve at a dinner party. And you can make it completely plant-based by serving with plant-based yoghurt, meaning there is no one you can’t serve this to. Could it be the perfect soup? Read more You must make this recipe! It’s kinda spicy yet sweet and creamy. It’s hearty and satisfying yet light and full of vegetables. It’s easy enough to make for a weekday lunch yet sophisticated enough to serve at a dinner party. And you can make it completely plant-based by serving with plant-based yoghurt, meaning there is no one you can’t serve this to. Could it be the perfect soup? You must make this recipe! It’s kinda spicy yet sweet and creamy. It’s hearty and satisfying yet light and full of vegetables. It’s easy enough to make for a weekday lunch yet sophisticated enough to serve at a dinner party. And you can make it completely plant-based by serving with plant-based yoghurt, meaning there is no one you can’t serve this to. Could it be the perfect soup?

Prep time
10 mins
Cook time
30 mins
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
fibre
Herbs &
spices
Contains
Dairy
Why is this healthy?
Plant
points
High
fibre
Herbs &
spices

NUTRITION PER SERVING (Read more)

10g
Protein
274kcal
Calories
10g
Total Fat
28g
Carbs
10g
Sugars
12g
Fibre
265mg
Calcium
20%
 
5mg
Iron
28%
 
64mg
Magnesium
15%
 
773mg
Potassium
16%
 
573mg
Sodium
25%
 
0mg
Vitamin B1
0%
0.1mcg
Vitamin B12
4%
 
0mcg
Vitamin D
0%
1.9mg
Vitamin E
13%
 
64mcg
Vitamin B9
16%
 
1372mcg
Vitamin A
152%
 
66mg
Vitamin C
73%
 
1.2mg
Zinc
11%
 
198mcg
Vitamin K
165%
 
0.3mg
Copper
33%
 
0.4mg
Vitamin B2
31%
 
1.9mg
Vitamin B3
12%
 
0.3mg
Vitamin B6
18%
 
193mg
Phosphorus
15%
 
Protein: 10g; Calories: 274kcal; Total Fat: 10g; Carbs: 28g; Sugars: 10g; Fibre: 12g; Calcium: 265mg (20%); Iron: 5mg (28%); Magnesium: 64mg (15%); Potassium: 773mg (16%); Sodium: 573mg (25%); Vitamin B1: 0mg (0%); Vitamin B12: 0.1mcg (4%); Vitamin D: 0mcg (0%); Vitamin E: 1.9mg (13%); Vitamin B9: 64mcg (16%); Vitamin A: 1372mcg (152%); Vitamin C: 66mg (73%); Zinc: 1.2mg (11%); Vitamin K: 198mcg (165%); Copper: 0.3mg (33%); Vitamin B2: 0.4mg (31%); Vitamin B3: 1.9mg (12%); Vitamin B6: 0.3mg (18%); Phosphorus: 193mg (15%)
Show more
Why is this healthy?
Plant
points
High
fibre
Herbs &
spices
Contains
Dairy

Ingredients

Serves 4
white onion
finely diced
carrot
peeled and cut into 1cm thick rounds
celery
finely diced
vegetable stock
bay leaf
white wine
thyme (dried)
harissa paste
ground
kale
destalked and torn into bite-sized pieces
drained and rinsed
garlic cloves
minced
To serve
coriander
roughly chopped
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Method

1

Gather and prepare your ingredients.

2

Place a large, heavy-bottomed pan over a medium-high heat and add the olive oil. Once hot add the onions, carrots and celery with a sprinkle of salt. Cook, stirring frequently for 5-6 minutes, until softened and reduced. Add the garlic, rose harissa, tomato puree, thyme and fennel, stir well and cook for 2-3 minutes until darkened.

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