Description
A simple, hearty soup featuring white beans and kale.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 6 cups vegetable broth
- 1 (15 ounce) can diced tomatoes, undrained
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 4 cups chopped kale, stems removed
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring the mixture to a simmer.
- Add the rinsed and drained cannellini beans. Continue to simmer for 10 minutes to allow flavors to combine.
- Stir in the chopped kale. Cook until the kale wilts, about 3 to 5 minutes.
- Season with salt and pepper to your taste.
Notes
- For a smoother texture, you can mash about one cup of the beans against the side of the pot before adding the kale.
- Use any sturdy kale variety, such as curly or lacinato.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 6
- Sodium: 450
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 10
- Protein: 12
- Cholesterol: 0
Keywords: white bean, kale, soup, cannellini beans, vegetable soup, easy soup