Quick Tomato, White Bean and Kale Soup
Updated June 10, 2024
Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 large carrot, chopped
1 stick celery, chopped (optional)
Salt to taste
2 large garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
6 cups water
1 tablespoon tomato paste
1 teaspoon oregano
1 medium 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)
½ pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)
1 can white beans, drained and rinsed
Freshly ground pepper
Grated Parmesan for serving
Nutritional analysis per serving (4 to 6 servings)
32 grams carbs; 1 milligram cholesterol; 187 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 9 grams fiber; 1159 milligrams sodium; 9 grams protein; 4 grams sugar
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 ?
Super delicious and easy to make with everyday ingredients. I highly recommend it!
I used garden tomatoes because I have an abundance. Added in about 3/4 cup of tomato sauce that I had in the freezer. Only used 1 box of vegetable stock and no water. Added extra carrot. My garden kale was considerably less than the recipe called for but I wasn’t about to make a grocery run just for that. I fried up half a pound of hot Italian sausage and that really amped up the flavor. I found this to be the perfect soup to adjust, using what you have on hand.
I added the carrots more towards the end because I don’t like mushy carrots.