White Bean & Kale Tomato Soup

I love this protein packed soup, especially for rainy days. It requires minimal effort and you can sit around in your sweatpants while the house fills with the comforting smell of tomatoes and garlic. The soup reheats well and is easy to bring for lunch during the day.

White Bean & Kale Tomato Soup

Key Ingredients in This Recipe

• Canned diced tomatoes – Canned tomatoes are extremely versatile. They are picked when ripe then cooked and peeled before they are diced then canned and packed in tomato juice or tomato puree. They have a rich tomato flavor perfect for tomato sauces. Diced tomatoes break down more uniformly into this soup.
• Cannellini beans – Cannellini beans, also known as white navy beans, are used in Italian recipes. They can be used interchangeably with great northern beans in this tomato soup.
• Vegetable broth – Using a vegetable broth in this recipe keeps the recipe vegetarian. It is made by simmering onion, celery and carrots with aromatics in water over a long period of time.

How to Make This Tomato and White Bean Soup

1. Heat oil in a pot. Heat a large heavy-bottomed pot over medium heat, add the oil and heat through.
2. Sauté onion. Add the onions and sauté, stirring occasionally, until they are soft and translucent, about 6 minutes. Add the garlic and continue to sauté for an additional minute.
3. Make the soup. Add the beans, tomatoes with the liquid from the can and vegetable broth. Stir in the bay leaf, basil, oregano and red pepper. Bring the soup to a boil then reduce the heat to medium-low and simmer, stirring occasionally, for about 45 minutes.
4. Add kale. Add the kale and continue to simmer until the kale is tender, about an additional 10 minutes. Remove the bay leaf and discard. Season to taste with salt and pepper.
5. Serve. To serve, ladle into soup bowls and serve topped with Parmesan cheese.

Tips and Tricks for This Recipe

• Omit the cheese to make this recipe vegan.
• If you like a spicier soup I recommend doubling the crushed red pepper in this recipe.

Other Recipes to Try

If you enjoy this tomato white bean soup recipe, I recommend checking out some of these:

• Creamy Tomato Cheddar Soup
• Pasta e Fagioli
• Moroccan Vegetable Stew
• Easy Lasagna Soup

White Bean & Kale Tomato Soup

By Kylie Mazon-Chambers

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 1 hour hr

Serves 6

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US Customary – Metric

Ingredients:

• ▢ 3 tablespoons extra-virgin olive oil
• ▢ 1 cup diced yellow onion
• ▢ 4 cloves garlic, chopped
• ▢ 2 (12-ounce) cans white cannellini beans, drained and rinsed
• ▢ 1 (28-ounce) can diced tomatoes
• ▢ 2 cups vegetable broth
• ▢ 1 bay leaf
• ▢ 1 tablespoon chopped basil leaves
• ▢ 1 teaspoon dried oregano
• ▢ ¼ teaspoon crushed red pepper
• ▢ 3 packed cups chopped curly kale, ribs removed
• ▢ Kosher salt, to taste
• ▢ Freshly ground black pepper, to taste
• ▢ ½ cup grated Parmesan cheese for serving (optional)

Instructions:

• Heat a large heavy-bottomed pot over medium heat, add the oil and heat through.
• Add the onions and sauté, stirring occasionally, until they are soft and translucent, about 6 minutes. Add the garlic and continue to sauté for an additional minute.
• Add the beans, tomatoes with the liquid from the can and vegetable broth. Stir in the bay leaf, basil, oregano and red pepper. Bring the soup to a boil then reduce the heat to medium-low and simmer, stirring occasionally, for about 45 minutes.
• Add the kale and continue to simmer until the kale is tender, about an additional 10 minutes. Remove the bay leaf and discard. Season to taste with salt and pepper.
• To serve: ladle into soup bowls and serve topped with Parmesan cheese.

Nutrition:

Calories: 126kcal | Carbohydrates: 7g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 478mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3136IU | Vitamin C: 29mg | Calcium: 162mg | Iron: 1mg

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