in Tomato, White

White Bean, Tomato, and Kale Soup

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White Bean, Tomato, and Kale Soup
white bean tomato and kale soup jpg

White Bean, Tomato, and Kale Soup
recipe image

White Bean, Tomato, and Kale Soup
Photo by fork knife swoon
  • Prep time
    10 minutes
  • Cook time
    25 minutes
  • Serves
    4
Author Notes

A hearty vegetarian winter soup that comes together in seemingly no time. —Melissa Roels

Ingredients

  • 2

    carrots, chopped


  • 2

    celery ribs, chopped


  • 1

    small onion, chopped


  • 4

    garlic cloves, sliced


  • 1 teaspoon

    dried rosemary


  • 1/2 teaspoon

    dried thyme


  • Pinch

    red pepper flakes


  • 15 ounces

    can cannellini beans, drained


  • up to 1 teaspoons

    salt


  • 15 ounces

    can cherry tomatoes (Mutti brand)


  • 2-3 cups

    vegetable stock


  • 1

    bunch kale torn into bite size pieces


  • 1 teaspoon

    red wine vinegar

Directions
  1. Saute carrots, celery, and onion in tbslp olive oil over medium heat until soft. Add garlic and saute for another minute. If mixture becomes dry add tblsp of vegetable stock.
  2. Add dried herb, salt, vegetable stock, beans and canned tomatoes with canning liquid. Bring to boil over high heat. Let boil for 1 min. Reduce heat to medium low, add kale and red wine vinegar. Simmer for 10-12 minutes*.
  3. Serve with a drizzle of olive oil and if desired grated Parmesan.
  4. *create deeper flavor by simmering for 20-30 minutes. Add kale in last 5-10 minutes of cooking.
  5. For an Italian flavor swap herbs for oregano and fresh basil, serve over orecchiette pasta if desired.

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