White Bean Tomato Soup with Kale
A simple but richly flavorful fire-roasted tomato soup with fresh kale, hearty beans, and a splash of balsamic vinegar. Protein-rich and so nourishing!
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes mins
Cook Time:10 minutes mins
Total Time:30 minutes mins
CourseSoup
CuisineGluten-Free, Italian-Inspired, Oil-Free, Vegan
Servings5 medium bowls
- 1 yellow onion
- 4 cloves garlic
- 1 medium zucchini
- 4 cups vegetable broth
- 28 oz. can fire-roasted diced tomatoes
- 30 oz. canned white beans* (two 15 oz. cans)
- 1 Tbsp. balsamic vinegar
- 2 cups lacinato kale
- 1 tsp. dried basil
Dice onion.
In a large stockpot over medium-high heat, sauté onion for about 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.)
Meanwhile, mince garlic and dice zucchini.
When onion is translucent, add garlic, zucchini, and dried basil. Stir and sauté for 1 minute.
Add vegetable broth, diced tomatoes, white beans (rinsed and drained), and balsamic vinegar. Increase heat and bring to a light boil.
Once boiling, reduce heat to medium-low, cover, and simmer for 10 minutes.
Meanwhile, roughly chop kale (large stems removed). Stir in kale during the last few minutes of cooking. Salt and pepper to taste if needed.
*White beans: Either great northern, cannellini, or navy beans work great. (Mostly I use great northern.)
Spicy version: Use fire-roasted tomatoes with medium green chiles, or top your bowl with red pepper flakes.
Originally published October 2020. Updated May 2023.
Calories: 256 kcal | Carbohydrates: 50 g | Protein: 15 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 0.1 g | Potassium: 1253 mg | Fiber: 11 g | Sugar: 8 g | Vitamin A: 1506 IU | Vitamin C: 32 mg | Calcium: 216 mg | Iron: 7 mg