White Bean and Kale Tomato Soup
This is a hearty, minestrone-style soup that skips the noodles in favor of white beans and kale. The flavor base is built by sautéing the aromatics and then cooking down the tomato paste until it darkens. A small amount of Worcestershire or soy sauce adds an umami depth that plain vegetable stock lacks.
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.
Notes
Serve hot. Can substitute soy sauce for Worcestershire.
Did you make this recipe?Let me know how you liked it below!