35mEst. $10.67Tomato 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.
- Cuisine
- American
Shopping options
Olive oil
2 Tablespoon
Bertolli Cooking Olive Oil
2%
Red pepper flakes, optional
0.25 Teaspoon
Kroger® Crushed Red Pepper Shaker
0%
Fresh kale
6 Ounce
Kale Bag
38%
Vegetable broth
4 Cup
Swanson® Vegetable Broth, 32 oz Carton
100%
Yellow onion
1 Each
Diced Yellow Onions Fresh Cut In Store Daily
66%
Garlic
4 Count
Kroger® Peeled Garlic
7%
Canned diced tomatoes with juices
28 Ounce
Kroger Diced Tomatoes
100%
Dried oregano
1 Teaspoon
Smart Way™ Oregano Leaves
6%
Canned cannellini beans, drained and rinsed
30 Ounce
Kroger® Cannellini Beans
97%
Cost Summary
Recipe cost · 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 tbsp
- dried oregano-1 tsp
- red pepper flakes-0.25 tsp
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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