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Fire-Roasted Tomato & White Bean Soup with Kale

October 20, 2020 By Kaitlin McGinn 2 Comments

Simple yet flavorful Tomato & White Bean Soup with fresh kale, hearty beans, and a splash of balsamic. Only 30 minutes to prepare, making it a lovely weeknight meal. (Vegan, gluten-free, oil-free.)

Vegan white bean soup with tomatoes and kale in a bowl with spoon

This white bean soup is so simple and only 30 minutes to prepare, but it’s also packed with plenty of cozy, wonderful flavor.

Hearty white beans combine with fire-roasted tomatoes, fresh kale, zucchini, and a splash of balsamic vinegar. I’ve been making variations of this recipe for years so I’m excited to finally get it posted.

Vegan tomato white bean soup with kale in a bowl

As always, soup is such a beautifully versatile dish. So certainly feel free to make it your own with any adaptions or substitutions.

Change it up with your favorite herbs (or use fresh) or include other vegetables such as leeks, celery, carrot, summer squash, spinach, etc. Hope you enjoy this quick and easy meal as much as we do!

Bowl of vegan fire-roasted tomato and white bean soup with kale
Vegan white bean soup with tomatoes and kale in a bowl with spoon
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5 from 4 votes

Fire-Roasted Tomato & White Bean Soup with Kale

Simple, flavorful Tomato & White Bean Soup with fresh kale, hearty beans, and a splash of balsamic. Only 30 minutes to prepare, making it a lovely weeknight meal.
AuthorKaitlin – The Garden Grazer
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
CategorySoup
CuisineGluten-Free, Oil-Free, Vegan
Servings5 medium bowls

Ingredients

US Customary – Metric
  • 1 onion
  • 3-4 cloves garlic
  • 1 medium zucchini
  • 3 cups vegetable broth
  • 28 oz. can fire-roasted diced tomatoes
  • 1 Tbsp. balsamic vinegar
  • 30 oz. can cannellini beans (two 15 oz. cans, or other white bean)
  • 1/2 bunch fresh lacinato kale (2-3 cups chopped)
  • 1 tsp. dried basil

Optional (for serving):

  • Fresh chopped basil or parsley
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Instructions

  • Dice onion.
  • In a large stockpot over med-high heat, saute onion for about 8 minutes (I use 3 Tbsp. vegetable broth/water for no-oil saute method).
  • Meanwhile, mince garlic and dice zucchini.
  • When onion is translucent, add garlic, zucchini, and dried basil. Stir and saute for 1 minute.
  • Add 3 cups vegetable broth, diced tomatoes with juice, and balsamic vinegar. Increase heat and bring to a light boil.
  • Meanwhile, rinse and drain beans and add to pot.
  • Once boiling, reduce heat to med-low, cover, and gently simmer for 10 minutes.
  • Meanwhile, roughly chop kale (large stems removed). Stir in kale during the last couple minutes of cooking. Salt/pepper to taste (and top with fresh herbs before serving if desired).

Notes

I also enjoy this soup using fire-roasted tomatoes with medium green chiles added. They bring a nice little zing of spiciness and extra flavor (if you don’t mind a touch of heat).

Nutrition Per Serving (Estimate)

Calories: 202 kcalCarbohydrates: 42 gProtein: 13 gFat: 1 gSaturated Fat: 1 gPotassium: 300 mgFiber: 11 gSugar: 7 gVitamin A: 3711 IUVitamin C: 44 mgCalcium: 227 mgIron: 6 mg
Did you make this recipe?Please leave a star rating or comment below.
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Bean and tomato soup photo collage

Enjoying this Tomato White Bean Soup? Also check out:

  • Vegan Corn & Potato Chowder
  • Sweet Potato Black Bean Chili
  • Chickpea Noodle Soup

Come join The Garden Grazer on Instagram and then share a photo if you make this! (Also please leave a review/star rating below if you give it a try – your feedback is always very appreciated. Thank you!)

Filed Under: 30 Minutes or Less, Gluten-Free, Main Dish, Recipe, Soup, Vegan, WFPBNO Tagged With: autumn, balsamic, cannellini beans, family-friendly, kale, plant protein, tomato, weeknight

Previous Post: « Lentil Quinoa Fall Salad with Maple Dressing
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Reader Interactions

Comments

  1. Magda

    November 15, 2020 at 4:26 pm

    This is delicious, Kaitlin! Great flavor with the balsamic. This recipe is a keeper!

    Reply
    • Kaitlin McGinn

      November 18, 2020 at 8:48 am

      So great to hear! Thank you for giving it a try and sharing your kind feedback 🙂

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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