Quick Tomato White Bean And Kale Soup Recipes

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TOMATO, WHITE BEAN AND KALE SOUP



Tomato, White Bean and Kale Soup image

Provided by Fork Knife Swoon

Time 1h15m

Number Of Ingredients 12

1 Tbsp olive oil
1 large yellow or sweet onion, minced
1/2 Tbsp fresh garlic, crushed
2 Tbsp unsalted butter
1/4 tsp dried oregano
1/4 tsp dried thyme
2 (14.5 oz) cans diced tomatoes (I prefer fire-roasted)
4 cups (32 oz) rich chicken or vegetable stock
1/4 cup dry red wine (something you would drink!)
kosher salt and freshly-ground black pepper, to taste
2 (15 oz) cans cooked white beans (cannellini beans, great northern beans, etc.), drained (but not rinsed)
2 cups (loosely-packed) kale (or sub. spinach or Swiss chard), rough stems removed and roughly chopped or torn into bite-sized pieces

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.

QUICK TOMATO, WHITE BEAN AND KALE SOUP



Quick Tomato, White Bean and Kale Soup image

A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cooking 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.

Provided by anonymous

Categories     Main Dish

Time 55m

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 medium onion (chopped)
1 large carrot (chopped)
1 stick celery (chopped (optional))
Salt to taste
2 large garlic cloves (minced)
1 14- ounce can chopped tomatoes (with juice)
8 cups vegetable broth
1 tablespoon tomato paste
1 teaspoon oregano
1 medium Yukon gold potato (diced, about 6 ounces)

Steps:

  • 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.

QUICK TOMATO, WHITE BEAN AND KALE SOUP



Quick Tomato, White Bean and Kale Soup image

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.

Provided by Martha Rose Shulman

Categories     dinner, weekday, soups and stews, main course

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 large carrot, chopped
1 stick celery, chopped (optional)
Salt to taste
2 large garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
6 cups water
1 tablespoon tomato paste
1 teaspoon oregano
1 medium 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)
1/2 pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)
1 can white beans, drained and rinsed
Freshly ground pepper
Grated Parmesan for serving

Steps:

  • 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.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 1139 milligrams, Sugar 5 grams

WHITE BEAN TOMATO SOUP WITH KALE



White Bean Tomato Soup with Kale image

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

1 yellow onion
3-4 cloves garlic
1 medium zucchini
3 cups vegetable broth
28 oz. can fire-roasted diced tomatoes
1 Tbsp. balsamic vinegar
30 oz. can cannellini beans (two 15 oz. cans, or other white bean)
1/2 bunch fresh lacinato kale (2-3 cups chopped)
1 tsp. dried basil
Fresh chopped basil or parsley

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

BEAN SOUP WITH KALE



Bean Soup With Kale image

Each serving supplies 7mg of lutein, a healthy dose for the day.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley

Steps:

  • In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 31 g, Fat 2.5 g, Fiber 7.3 g, Protein 11 g, SaturatedFat 0.4 g, Sodium 220.4 mg, Sugar 1.8 g

SIMPLE AND DELICIOUS KALE SOUP



Simple and Delicious Kale Soup image

This kale soup recipe is quick, easy, and delicious.

Provided by Heidirs

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 30m

Yield 2

Number Of Ingredients 6

1 tablespoon butter
1 small onion, chopped
2 cups chicken broth
1 small tomato, chopped
3 cups loosely packed chopped kale
1 cup canned white beans, rinsed and drained

Steps:

  • Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion.
  • Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 43.9 g, Cholesterol 20.3 mg, Fat 7.5 g, Fiber 9.4 g, Protein 14.7 g, SaturatedFat 3.9 g, Sodium 1054.3 mg, Sugar 4.1 g

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