Tomato Bean Kale Soup Recipes
TOMATO, WHITE BEAN AND KALE SOUP
Provided by Fork Knife Swoon
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the onion, and cook, stirring occasionally, until soft and translucent and just beginning to brown, about 4-5 minutes. Add the garlic and cook for another minute or two. Add the butter, and as it melts, stir in the herbs. Let cook for another two minutes, or until the onions are lightly golden.
- Add the tomatoes followed by the stock and red wine and stir to combine. Cover, and bring the stock to a boil, then turn the heat down to low, and let simmer uncovered for 15-20 minutes. Season with salt and pepper, to taste.
- Add the white beans and torn kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread.
WHITE BEAN TOMATO SOUP WITH KALE
A simple, flavorful tomato soup with fresh kale, hearty beans, and a splash of balsamic vinegar. Only 30 minutes to prepare, and a great lunch or dinner!
Provided by Kaitlin - The Garden Grazer
Categories Soup
Time 30m
Number Of Ingredients 10
Steps:
- Dice onion.
- In a large stockpot over medium-high heat, sauté onion for about 8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic and dice zucchini.
- When onion is translucent, add garlic, zucchini, and dried basil. Stir and sauté for 1 minute.
- Add 3 cups vegetable broth, diced tomatoes with juice, and balsamic vinegar. Increase heat and bring to a light boil.
- Meanwhile, rinse and drain beans and add to pot.
- Once boiling, reduce heat to medium-low, cover, and gently simmer for 10 minutes.
- Meanwhile, roughly chop kale (large stems removed). Stir in kale during the last few minutes of cooking. Salt/pepper to taste (and top with fresh herbs before serving if desired).
Nutrition Facts : Calories 191 kcal, Carbohydrate 41 g, Protein 13 g, Fat 1 g, SaturatedFat 1 g, Fiber 11 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
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- Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add the onions and cook until slightly translucent, 5 to 7 minutes, stirring occasionally. Add the garlic and cook for another minute.
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