Kale, White Bean and Diced Tomato Soup
This easy bean soup with kale will warm you up! Made on the stovetop, it combines tender kale, beans, and diced tomatoes in a flavorful broth for a hearty dinner! We love serving ours with crusty bread or dinner rolls.
Servings 4
Calories 206kcal
Ingredients
- 2 tablespoons olive oil
- 6 cloves garlic minced
- 1 small onion chopped
- 4 cups kale chopped small
- (1) 15 ounce can white beans
- (1) 15 ounce can kidney beans
- 4 cups vegetable broth
- (1) 15 ounce can diced tomatoes
- 2 teaspoons Italian seasoning
- pinch cayenne pepper
- salt & pepper to taste
Instructions
- In a large pot over medium high heat, add olive oil and sauté garlic and onion until onion is softened, about 2-3 minutes.
- Add kale and continue stirring until wilted, this takes a couple of minutes.
- Add the white beans and kidney beans to a small bowl. Add 3 cups of the vegetable broth, 2 cups of the combined beans, diced tomatoes, Italian seasoning, cayenne, and salt & pepper to taste to the pot. Bring to a boil and then simmer for 20 minutes.
- In a small food processor or blender, blend the remaining 1 cup of broth and beans until they're smooth.
- Add smooth broth and bean mixture into pot and simmer for 15 additional minutes.
- Allow to cool to eat, serve in bowls and sprinkle Parmesan cheese on top. Enjoy!
Nutrition
Calories: 206kcal | Carbohydrates: 22.3g | Fat: 8.4g