Tomato White Bean and Kale Soup
An easy one-pot vegan soup packed with cannellini beans, tomatoes, and fresh kale. It makes a substantial weeknight dinner in 35 minutes.
- 35 minute meal
- 35-minute
- beginner
- cannellini beans
- comfort food
- dairy free
- dinner
- easy
- egg free
- family friendly
- gluten free
- kale
- kale soup
- lunch
- main course
- make ahead
- meal prep
- nut free
- one pot
- one-pot
- pantry staples
- plant based
- plant-based
- quick
- soup
- soy free
- stovetop
- tomato soup
- tomatoes
- vegan
- vegetable broth
- vegetarian
- weeknight
- white bean soup
- white beans
- Cuisine
- American
Shopping options
Most used first · Blue: used in recipe. Gray: left over. Check products to include them.
Kroger Diced Tomatoes
Canned diced tomatoes with juices · 28 Ounce
Estimated price
100%
Details
Swanson Vegetable Broth
Vegetable broth · 4 Cup
Sale · Estimated price
100%
Details
Kroger® Cannellini Beans
Canned cannellini beans, drained and rinsed · 30 Ounce
Sale · Estimated price
97%
Details
Fresh Cut In Store Diced Yellow Onions
Yellow onion · 1 Each
Estimated price
66%
Details
Kale Bag
Fresh kale · 6 Ounce
Estimated price
38%
Details
Kroger® Peeled Garlic
Garlic · 4 Count
Estimated price
7%
Details
Smart Way™ Oregano Leaves
Dried oregano · 1 Teaspoon
Estimated price
6%
Details
Bertolli Cooking Olive Oil
Olive oil · 2 Tablespoon
Sale · Estimated price
2%
Details
Kroger® Crushed Red Pepper Shaker
Red pepper flakes, optional · 0.25 Teaspoon
Estimated price
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- canned cannellini beans-30 oz
- canned diced tomatoes with juices-28 oz
- fresh kale-6 oz
- vegetable broth-4 cups
- medium yellow onion-1 each
- garlic cloves-4 cloves
- olive oil-2 tablespoons
- dried oregano-1 teaspoon
- red pepper flakes-1/4 teaspoon
Dice the onion and mince the garlic. Remove the tough kale stems and chop the leaves into bite-size pieces. Drain and rinse the cannellini beans.
Keep the knife blade angled away from your fingers while chopping.
Heat the olive oil in the large pot over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent.
Keep the pot handle turned inward to reduce the risk of knocking over the hot pot.
Add the garlic, dried oregano, and optional red pepper flakes. Stir constantly for about 30 seconds until fragrant.
Add the cannellini beans, diced tomatoes with their juices, and vegetable broth. Increase the heat and bring the soup to a simmer, then reduce the heat to medium-low.
Partially cover the pot and simmer for 8 minutes, stirring occasionally. Press some beans against the side of the pot with the spoon to lightly thicken the broth.
Lift the lid away from your face to avoid escaping steam.
Use caution when stirring and pressing the beans in the hot soup.
Stir in the kale and simmer uncovered for 4 to 5 minutes, until the kale is tender and the soup is hot throughout. Divide among four bowls and serve.
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