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

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!
AuthorKaitlin - The Garden Grazer
Prep Time:20 mins
Cook Time:10 mins
Total Time:30 mins
CourseSoup
CuisineGluten-Free, Italian-Inspired, Oil-Free, Vegan
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