Quick Tomato, White Bean and Kale Soup Recipe

Name: Quick Tomato, White Bean and Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, chopped; 1 large carrot, chopped; 1 stick celery, chopped (optional); Salt to taste; 2 large garlic cloves, minced; 1 14-ounce can chopped tomatoes, with juice; 6 cups water; 1 tablespoon tomato paste; 1 teaspoon oregano; 1 medium Yukon gold potato (about 6 ounces), diced; A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional but it does add flavor; use what you have for this); 1/2 pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped); 1 can white beans, drained and rinsed; Freshly ground pepper; Grated Parmesan for serving

Servings: persons

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 large carrot, chopped
1 stick celery, chopped (optional)
Salt to taste
2 large garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
6 cups water
1 tablespoon tomato paste
1 teaspoon oregano
1 medium Yukon gold potato (about 6 ounces), diced
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional but it does add flavor; use what you have for this)
1/2 pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)
1 can white beans, drained and rinsed
Freshly ground pepper
Grated Parmesan for serving

1
Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt.
2
Cook, stirring often, until the vegetables are tender, about 8 minutes.
3
Add the garlic and cook, stirring, until fragrant, about 30 seconds.
4
Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
5
Add the water, tomato paste, oregano, potato, and salt to taste.
6
Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
7
Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant.
8
Taste, adjust salt, and add pepper.
9
Stir in the beans and heat through for 5 minutes.
10
Serve, sprinkling some Parmesan over each bowl.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 medium onion, chopped, 1 large carrot, chopped, 1 stick celery, chopped (optional), and more.

Yes, Quick Tomato, White Bean and Kale Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Tomato, White Bean and Kale Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions