Quick Tomato, White Bean and Kale Soup
Updated June 11, 2024
- Total Time
- 55 minutes
- Rating
- Comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 1medium onion, chopped
- 1large carrot, chopped
- 1stick celery, chopped (optional)
- Salt to taste
- 2large garlic cloves, minced
- 114-ounce can chopped tomatoes, with juice
- 6cups water
- 1tablespoon tomato paste
- 1teaspoon oregano
- 1medium Yukon gold potato (about 6 ounces), diced
- A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional – but it does add flavor; use what you have for this)
- ½pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)
- 1can white beans, drained and rinsed
- Freshly ground pepper
- Grated Parmesan for serving
Nutritional analysis per serving (6 servings)
182 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 9 grams protein; 1159 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
- Step 2
Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
- Step 3
Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl.
- Advance preparation: The soup tastes even better on the second day, and will keep for 4 to 5 days in the refrigerator. It freezes well. I've used small amounts of leftovers as a pasta sauce, adding a little tomato paste to thicken.
Private Notes
Comments
Excellent! I added a few end-of season tomatoes, peeled and seeded, and used some vegetable broth in place of some of the water. This is a heartier version of acquacotta, the great Tuscan "cooked water" soup usually made with chard. This recipe should be part of the Vegetarian Comfort Food collection--it's really good and really good for you.
Had this for dinner tonight. I didn't have fresh parsley or fresh thyme so I used 1/2 tsp dried thyme with the oregano and a bay leaf instead of the bouquet garni. Other than that I followed the recipe and it turned out delicious.
My husband and I both loved it!
if i was going to add a protein to this -- what would be suggested ?
Excellent recipe! Consider adding the kale stems to provide extra nutrients and avoid food waste. Cut them into 1/4” pieces and add at Step 2. Learned this technique from Alison Roman and her Spicy White Bean Stew with Broccoli Rabe recipe, which calls for kale in lieu of broccoli rabe.
Always awesome! And recipe requested by all those who try Variations: Skipped the tomato paste Used frozen kale which was more tender Spice combo is magic!
Followed the recipe exactly, using a large Parmesan rind and about 1 tsp of kosher salt. Delicious.(For what it’s worth, I think stock would muddy the flavors here. It was really yummy and fresh with the water.) I added some small elbows for my children, because they won’t eat soup without noodles. Thank you for the recipe.