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.
Servings5 medium bowls
- 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
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).
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).
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