Description

This comforting White Bean and Tomato Soup features tender beans and flavorful vegetables, making it a healthy and satisfying choice for a quick meal at home. Perfect for chilly days, it combines rich flavors and simple preparation, delivering warmth and nourishment in every bowl.

Ingredients

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1 tablespoon extra virgin olive oil
1 small onion (chopped)
2 carrots (peeled and chopped)
2 celery stalks (chopped)
4 garlic cloves (minced or about 2 teaspoons garlic paste)
1 tablespoon tomato paste
1 (14-ounces) can chopped tomatoes or roasted chopped tomatoes, with their juice
2 teaspoons dried italian herbs or dried oregano
1 large potatoes (peeled and diced)
6 cups vegetable or chicken broth
1 bay leaf
salt and pepper to taste
8 ounces chopped kale
parmesan cheese rind (optional)

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat.
Add chopped onion, carrots, and celery; cook for about 5 minutes until onions are translucent.
Stir in minced garlic and tomato paste; cook for another minute.
Incorporate chopped tomatoes with juice, dried herbs, diced potatoes, broth, bay leaf, salt, and pepper, and the Parmesan rind if using.
Bring the mixture to a boil, then reduce heat and simmer partially covered for approximately 10 minutes, stirring occasionally.
Stir in the beans and their juice, along with chopped kale; simmer for another 8-10 minutes until potatoes are tender.
Remove the Parmesan rind and bay leaf; taste and adjust seasonings.
Serve hot, garnished with Parmesan cheese and a squeeze of fresh lemon juice if desired.

Notes

Feel free to substitute the kale with your favorite greens, such as spinach or swiss chard.
This soup can be made ahead and stored in the refrigerator for up to three days, enhancing its flavors.
Add more broth if you prefer a thinner soup texture.

Nutrition

Serving Size: 1 bowl
Calories: 210
Sugar: 4g
Sodium: 600mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg