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 cook 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
- 1tablespoon extra virgin olive oil
- 1medium onion, chopped
- 1large carrot, chopped
- 1stick celery, chopped (optional)
- Salt to taste
- 2large garlic cloves, minced
- 114-ounce can chopped tomatoes, with juice
- 6cups water
- 1tablespoon tomato paste
- 1teaspoon oregano
- 1medium 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)
- 1/2pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)
- 1can white beans, drained and rinsed
- Freshly ground pepper
- Grated Parmesan for serving
Directions
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. Serve, sprinkling some Parmesan over each bowl.
Notes
Advance preparation: The soup tastes even better on the second day, and will keep for 4 to 5 days in the refrigerator. It freezes well. I've used small amounts of leftovers as a pasta sauce, adding a little tomato paste to thicken.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 4 gramsCalories: 182Saturated Fat: 1 gramUnsaturated Fat: 3 gramsSodium: 1158 milligramsSugar: 4 gramsFiber: 9 gramsCarbohydrate: 31 gramsProtein: 9 grams
Source: https://cooking.nytimes.com/recipes/1014524-quick-tomato-white-bean-and-kale-soup