Name: Fire-Roasted Tomato & White Bean Soup with Kale
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 yellow 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; Fresh chopped basil or parsley

Simple yet flavorful Tomato & White Bean Soup with fresh kale, hearty beans, and a splash of balsamic. Plus it's only 30 minutes to prepare, making it a great lunch or dinner. (Vegan, gluten-free, oil-free.)

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

This white bean soup is so quick and easy to prepare (and only 30 minutes!) It's a great lunch or dinner with plenty of cozy, satisfying flavor.

The ingredients are simple, but it's such wonderful comfort food!

Vegan tomato white bean soup with kale in a bowl

Ingredients for White Bean Soup

For this recipe you will need:

Yellow onion
Garlic
Zucchini
Vegetable broth
Canned fire-roasted diced tomatoes
Balsamic vinegar
Cannellini beans: Or substitute another white bean such as great northern or navy.
Lacinato/dinosaur kale
Dried basil

Soup is a versatile dish, so change it up as you see fit. Add your favorite herbs (or fresh herbs) or include other vegetables such as leeks, celery, carrot, summer squash, spinach, etc.

Bowl of vegan fire-roasted tomato and white bean soup with kale

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.

5 from 4 votes

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Author: Kaitlin - The Garden Grazer

Course: Soup

Cuisine: Gluten-Free, Italian-Inspired, Oil-Free, Vegan

Servings: 5 medium bowls

Ingredients

1 yellow 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

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: 202kcalCarbohydrates: 42gProtein: 13gFat: 1gSaturated Fat: 1gPotassium: 300mgFiber: 11gSugar: 7gVitamin A: 3711IUVitamin C: 44mgCalcium: 227mgIron: 6mg

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