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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Tuscan kale and white bean soup with bread

Tomato And White Bean Kale Soup

Posted by: Ari Laing

This hearty White Bean Kale Soup, made with canned tomatoes, canned white beans, and lacinato kale is packed with flavor without being too heavy. It's thick, rich, and creamy! Easily adaptable to be Whole30 compliant, it's filled with vegetables, healthy, and so delicious! GF

recipe +-

Posted by: Ari Laing
Tuscan kale and white bean soup with bread
Print Recipe
5 from 1 vote

Tomato And White Bean Kale Soup

This hearty White Bean Kale Soup, made with canned tomatoes, canned white beans, and lacinato kale is packed with flavor without being too heavy. It's thick, rich, and creamy! Easily adaptable to be Whole30 compliant, it's filled with vegetables, healthy, and so delicious! GF, Vegan, Whole30
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: canned white bean soup, lacinato kale, tuscan white bean soup, winter soup
Servings: 8 servings
Calories: 153kcal
Author: Ari Laing

Equipment

  • Soup pot or dutch oven
  • Blender or immersion blender

Ingredients

  • 2 Tbsp extra virgin olive il
  • 1 medium onion finely chopped
  • 1 medium carrot peeled and chopped
  • 1 stalk celery chopped
  • 4 cloves garlic finely chopped, about 2 Tbsp
  • 1 (28 oz) can crushed tomatoes
  • 1 Tbsp tomato paste
  • 2 cups chicken broth or vegetable stock
  • 4 rosemary sprigs
  • Parmesan rind optional
  • 2 cans white beans drained and rinsed
  • 1 bunch lacinato kale stems removed, leaves finely chopped
  • ½ lemon juiced
  • 1 ½ tsp Kosher salt divided
  • ¼ tsp Freshly ground black pepper
  • Freshly grated Parmigiano Reggiano optional, for sercing

Instructions

  • Sauté the mirepoix. Heat 2 Tbsp extra virgin olive in in a large soup pot or dutch oven over medium-high heat. Add chopped onion, carrot, and celery, then cook until tender, stirring often, about 6-8 minutes. Add 2 Tbsp minced garlic, 1 tsp Kosher salt, then cook 1 minute more.
  • Add liquid, then simmer. Add 1 (28 oz) can of crushed tomatoes, 1 Tbsp tomato paste, 2 cups chicken stock (or vegetable broth), 4 sprigs of fresh rosemary, and a Parmesan rind, if using. Bring to a boil over high heat, then reduce soup to a simmer. Cook for 20 minutes.
  • Purée the soup. Remove the rosemary and parmesan rind, then discard. Use an immersion blender or carefully transfer the mixture to a blender, then process until very smooth and creamy. Return the soup to the pot, stir in ½ tsp Kosher salt, ¼ tsp black pepper, then taste and adjust seasoning as needed.
  • Stir in remaining soup ingredients. Add the drained, rinsed white beans and the chopped kale. Allow the soup to simmer over medium heat for 10 minutes. Squeeze the juice from ½ a lemon into the soup, then stir and taste one final time. Add salt or pepper to taste. Serve immediately! Optional topping: freshly grated Parmigiano Reggiano.

Notes

  • To freeze: Cook, then allow to cool down completely to room temperature. Store in gallon sized Ziploc bags, then lay flat in a freezer until frozen. Alternatively, store in these souper cubes or other freezer-safe containers. When frozen properly, soup will keep for up to 6 months.
  • To defrost, either thaw overnight in a refrigerator or place in a large soup or stock pot, then heat over medium heat until the soup has defrosted, melted, and is hot again.

Nutrition

Calories: 153kcal | Carbohydrates: 23g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 694mg | Potassium: 660mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4716IU | Vitamin C: 51mg | Calcium: 125mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!