Italian White Bean and Kale Soup
Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.
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To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.
Ingredients
- 10 thawed Slow-Roasted Tomatoes (1 cup)
- 1 Tbs. olive oil, plus more for drizzling
- 1 large onion, finely chopped (2 cups)
- 6 oz. lacinato kale, coarsely chopped
- 1 cup cooked white beans
Preparation
- Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.
- Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.
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Nutrition Information
- Calories 236
- Carbohydrate Content 29 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 7 g
- Protein Content 8 g
- Saturated Fat Content 2 g
- Sodium Content 32 mg
- Sugar Content 8 g