By Recipe Team on March 15, 2023
A zesty tomato base and hearty add-ins turn your soup course into a meal.
Fresh vegetables and beans fill this soup with heart-healthy fiber, with an added boost of vitamin A, vitamin C and folate from the kale you add toward the end of cooking. Kale also offers omega-3 fatty acids and vision-protecting lutein!
Pair it with a slice of our Rustic No-Knead Bread for a satisfying meal.
Ingredients:
2 tablespoons olive oil
2 carrots, peeled and medium diced
2 celery stalks, medium diced
1 onion, peeled and medium diced
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
2 cloves garlic, peeled and minced
4 cups vegetable broth, low sodium
1 15-ounce can cannellini beans, drained
1 15-ounce can low-sodium crushed tomatoes
2 sprigs fresh rosemary
1/2 teaspoon fresh thyme
1 bay leaf
1/2 teaspoon black pepper
1 pound of kale, ribbed and coarsely chopped
1/2 cup parmesan cheese, grated
Preparation:
- Heat the oil in a large saucepan or Dutch oven over medium heat.
- Add the carrots, celery and onion and stir to coat. Cook, stirring occasionally, until the vegetables have softened, about 8 minutes.
- Add the salt, pepper flakes and garlic and cook until fragrant, about 1 minute.
- Add the stock, beans, tomatoes, thyme, rosemary and bay leaf, stir to combine, and bring to a simmer.
- Adjust the heat to keep at a simmer and cook until the flavors combine, about 15 to 20 minutes.
- Discard the rosemary, thyme, and bay leaf and add the kale. Cook, stirring occasionally, until the kale is tender, about 10 minutes.
- Ladle the soup into bowls and serve with grated Parmesan and crusty bread.
Prep time: 20 minutes
Difficulty: Moderate
Cook time: 30 minutes
Serves: 4
