Fire-Roasted Tomato & White Bean Soup with Kale
A simple, flavorful tomato soup with fresh kale, hearty beans, and a splash of balsamic vinegar. Only 30 minutes to prepare, and a great lunch or dinner!
Servings5 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 medium-high heat, sauté onion for about 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 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 few minutes of cooking. Salt/pepper to taste (and top with fresh herbs before serving if desired).
Notes
Spicy version: Use fire-roasted tomatoes with medium green chiles added for a spicier version.
Nutrition Per Serving (Estimate)
Calories: 191 kcal | Carbohydrates: 41 g | Protein: 13 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 582 mg | Fiber: 11 g | Sugar: 7 g | Vitamin A: 3264 IU | Vitamin C: 56 mg | Calcium: 212 mg | Iron: 6 mg