White Bean and Kale Soup with Fire-Roasted Tomatoes

Name: White Bean and Kale Soup with Fire-Roasted Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Cuisine: american
Ingredients: 2 (15-ounce; 425 g each) cans unsalted white beans, divided (see notes); 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving; 1 medium yellow onion (8 ounces; 226 g), finely chopped; 1 medium carrot (4 ounces; 113 g), peeled and finely chopped; 2 large celery stalks (4 ounces; 113 g total), finely chopped; 2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half the amount by volume; 3 large cloves garlic, minced; 1 tablespoon (15 ml) tomato paste; 3/4 teaspoon crushed red pepper flakes; 4 cups (960 ml) homemade vegetable stock or store-bought low-sodium vegetable broth; 2 teaspoons granulated sugar; 1 (14.5-ounce; 411 g) can diced fire-roasted tomatoes; 1 ounce (28 g) grated Parmigiano-Reggiano cheese (about 1/4 cup), divided, plus 1 (roughly 3-inch); Parmigiano-Reggiano cheese rind (optional); 6 cups stemmed and chopped lacinato kale (6 ounces; 170 g); 1 tablespoon aged balsamic vinegar; Fresh oregano leaves, for garnish

⏱ 35 mins 🍽 Serves 4 🌶 american 🏷 Main course

This vegetable packed soup is a perfect weeknight meal, coming together swiftly with convenient canned beans and tomatoes. It delivers a hearty and comforting bowl that is both satisfying and full of flavour. The combination of white beans, lacinato kale and fire roasted tomatoes creates a deliciously wholesome dish.

Ingredients

2 (15-ounce; 425 g each) cans unsalted white beans, divided (see notes)
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
1 medium yellow onion (8 ounces; 226 g), finely chopped
1 medium carrot (4 ounces; 113 g), peeled and finely chopped
2 large celery stalks (4 ounces; 113 g total), finely chopped
2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half the amount by volume
3 large cloves garlic, minced
1 tablespoon (15 ml) tomato paste
3/4 teaspoon crushed red pepper flakes
4 cups (960 ml) homemade vegetable stock or store-bought low-sodium vegetable broth
2 teaspoons granulated sugar
1 (14.5-ounce; 411 g) can diced fire-roasted tomatoes
1 ounce (28 g) grated Parmigiano-Reggiano cheese (about 1/4 cup), divided, plus 1 (roughly 3-inch)
Parmigiano-Reggiano cheese rind (optional)
6 cups stemmed and chopped lacinato kale (6 ounces; 170 g)
1 tablespoon aged balsamic vinegar
Fresh oregano leaves, for garnish

Method

Drain and rinse a single can of beans and set them aside. Warm the olive oil in a large Dutch oven or pot. Add the chopped onion, carrot, celery and 1/2 teaspoon of salt. Cook the vegetables, stirring now and then, until they soften, about 10 minutes. Mix in the garlic, tomato paste and red pepper flakes, cooking while stirring for 1 to 2 minutes until fragrant.
Pour in the vegetable stock, then add the sugar, the can of diced tomatoes with their juices, the remaining undrained can of beans and the Parmesan rind if you are using it. Bring the mixture to a boil, then lower the heat to maintain a simmer. Let it cook for about 10 minutes so the flavours can combine.
Add the chopped kale, the reserved drained beans and the remaining 1 1/2 teaspoons of salt to the pot. Cook, stirring occasionally, for about 3 minutes until the kale has wilted and become tender. Take the pot off the heat, remove the cheese rind, and stir in the balsamic vinegar.
Divide the finished soup among serving bowls. Finish each portion with a drizzle of extra olive oil and a sprinkle of about 1 tablespoon of the grated Parmesan cheese. Add a garnish of fresh oregano leaves before serving the soup hot.

Nutrition (per serving)

Sodium1097000 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorLeah Colins