Description
A hearty and nourishing soup packed with white beans, kale, and aromatic herbs, perfect for a comforting weeknight meal.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1/2 large Onion, diced (1 cup)
- 2 Carrots, diced (1 cup)
- 2 ribs Celery, diced (1 cup)
- 5 cloves Garlic, minced
- 1 (28-ounce) can Diced or Crushed Tomatoes
- 2 (15-ounce) cans White Beans, drained and rinsed (about 3 cups)
- 4 cups Vegetable Broth
- 1 teaspoon Italian Seasoning
- 1 teaspoon Sea Salt
- 1/2 teaspoon Crushed Red Pepper (optional)
- 4 cups Kale, chopped
- Lemon zest
- Fresh parsley, chopped
- Croutons (optional)
- Grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a soup pot on medium-high heat until shimmering.
- Add onions, carrots, celery, and garlic and sauté until tender, about 4-6 minutes.
- Stir in tomatoes, vegetable broth, white beans, Italian seasoning, salt, and crushed red pepper.
- Bring to a boil, then lower heat and simmer for 10-15 minutes.
- Add kale during the simmering process, adjusting timing based on the type of greens used.
- Serve warm, finishing with lemon zest and a grind of black pepper.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
For best flavor, finish with a squeeze of lemon juice and fresh parsley. Enjoy with crusty bread or a light salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 to 2 cups
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 0mg