Rich & Hearty Tomato and White Bean Soup with Kale
This hearty white bean kale soup is packed with flavor without feeling too heavy. Made with canned tomatoes, creamy white beans, and tender lacinato kale, it’s thick, rich, and deeply satisfying. Easily adaptable for Whole30, and naturally gluten-free and vegan.
Servings: 8 servings
Calories: 153kcal
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 low-sodium chicken broth or vegetable stock
- 4 rosemary sprigs
- Parmesan rind
- 2 cans white beans, drained and rinsed
- 1 bunch lacinato kale, stems removed, leaves finely chopped
- ½ medium lemon, juiced
- 1 ½ tsp Kosher salt, divided
- ¼ tsp Freshly ground black pepper
- Freshly grated Parmigiano Reggiano, for serving
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
- Freeze: Cool completely, then transfer to freezer-safe bags (lay flat) or containers. Freeze for up to 6 months.
- Reheat: Thaw overnight in the refrigerator or reheat directly in a pot over medium heat until fully defrosted and hot.
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
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