Quick Tomato, White Bean and Kale Soup
A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cooking time down drastically for this colorful recipe, which takes no more than an hour start to finish. You can save even more time by tackling some prep while starting to sauté the soup.
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
- 8 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1 medium Yukon gold potato diced, about 6 ounces
Instructions
- 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. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. 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.
- Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
- Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt and add pepper. Stir in the beans and heat through for 5 minutes.