Ingredients (~3-4 servings)
- 1 Tbsp extra-virgin olive oil
- 1 small carrot, peeled and sliced
- 1 celery stalk, diced
- 1/4 small yellow onion, diced
- 1-2 cloves garlic, grated
- 2 Tbsp tomato paste
- 1 1/2 tsp Worcestershire or Soy Sauce
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 1/2 cups (12 oz) vegetable stock
- 1 can (14.5 oz) canned white beans, drained and rinsed
- 1/2 bunch Lacinato kale, stems removed and chopped (~1 cup)
Seasonings
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 1/2 tsp salt (to start), plus more to taste
- Black pepper, to taste
Build the Soup Base
Heat the olive oil in a large Dutch oven or pot over medium heat. Once it’s shimmering, add the carrot, celery, and onion. Sauté until the vegetables are tender and the onions are translucent.
Stir in the crushed red pepper flakes, dried oregano, and 1/2 tsp salt.
Reduce the heat to medium-low and add the grated garlic. Stir and cook for ~1-2 minutes, just until fragrant.
Add the tomato paste and mix it in completely. Let the paste cook for ~3-4 minutes, stirring, until it starts to become a darker red. Stir in the Worcestershire (or soy sauce) to incorporate it.
Simmer the Soup
Add the canned diced tomatoes, vegetable stock, drained beans, and chopped kale. Stir well to ensure the tomato paste is fully dissolved into the liquid.
Bring the soup to a simmer, then cover the pot. Let it simmer for ~20 minutes, or until the kale is tender and has turned a dark green.
Taste the soup and add more salt and pepper if needed. Let it cool for a few minutes before serving.
White Bean and Kale Tomato Soup
Ingredients
Ingredients
- 1 Tbsp extra-virgin olive oil
- 1 small carrot peeled and sliced
- 1 celery stalk diced
- 1/4 small yellow onion diced
- 1-2 cloves garlic grated
- 2 Tbsp tomato paste
- 1 1/2 tsp Worcestershire or Soy Sauce
- 1 can fire-roasted diced tomatoes 14.5 oz
- 1 1/2 cups vegetable stock 12 oz
- 1 can canned white beans 14.5 oz, drained and rinsed
- 1/2 bunch Lacinato kale ~1 cup, stems removed and chopped
Seasonings
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 1/2 tsp salt to start, plus more to taste
- Black pepper to taste
Instructions
- Heat olive oil in pot, sauté carrots, celery, and onions until tender.
- Add red pepper flakes, oregano, and salt. Stir in garlic and cook 1-2 minutes.
- Mix in tomato paste, cooking until darkened. Add Worcestershire sauce.
- Pour in tomatoes, stock, beans, and kale. Stir well.
- Simmer covered 20 minutes until kale is tender.
- Season with additional salt and pepper to taste.
