White Bean, Tomato, and Kale Soup

January 25, 2018
5 Ratings
Photo by fork knife swoon
  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

A hearty vegetarian winter soup that comes together in seemingly no time. —Melissa Roels

What You'll Need
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 4 garlic cloves, sliced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • Pinch red pepper flakes
  • 15 ounces can cannellini beans, drained
  • up to 1 teaspoons salt
  • 15 ounces can cherry tomatoes (Mutti brand)
  • 2-3 cups vegetable stock
  • 1 bunch kale torn into bite size pieces
  • 1 teaspoon red wine vinegar
  1. Saute carrots, celery, and onion in tbslp olive oil over medium heat until soft. Add garlic and saute for another minute. If mixture becomes dry add tblsp of vegetable stock.
  2. Add dried herb, salt, vegetable stock, beans and canned tomatoes with canning liquid. Bring to boil over high heat. Let boil for 1 min. Reduce heat to medium low, add kale and red wine vinegar. Simmer for 10-12 minutes*.
  3. Serve with a drizzle of olive oil and if desired grated Parmesan.
  4. *create deeper flavor by simmering for 20-30 minutes. Add kale in last 5-10 minutes of cooking.
  5. For an Italian flavor swap herbs for oregano and fresh basil, serve over orecchiette pasta if desired.

See what other Food52ers are saying.

  • Melissa Roels
    Melissa Roels
  • elkie denebeim
    elkie denebeim

2 Reviews

elkie D. February 4, 2020
You’re missing ingredients in the directions!
Melissa R. February 5, 2020
Thanks! The recipe has been updated to reflect the previously omitted ingredients in the directions.