Fire-Roasted Tomato & White Bean Soup with Kale

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.)

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.

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!

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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, Italian-Inspired, 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

Cook ModePrevent your screen from going dark

Instructions

• Dice onion.
• In a large stockpot over med-high heat, sauté onion for about 8 minutes (I use 3 Tbsp. vegetable broth/water for no-oil sauté method).
• Meanwhile, mince garlic and dice zucchini.
• When onion is translucent, add garlic, zucchini, and dried basil. Stir and sauté 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 medium-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

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Enjoying this Tomato White Bean Soup? Also check out:

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

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