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.



  • 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


  1. Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.
  2. 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.


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