Tomato White Bean and Kale Soup

Servings: 4 · Prep: 10 min · Cook: 25 min · Total: 35 min

Ingredients

• 30 oz canned cannellini beans
• 28 oz canned diced tomatoes with juices
• 6 oz fresh kale
• 4 cups vegetable broth
• 1 each medium yellow onion
• 4 cloves garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes

Equipment

Cutting Board; Can opener; Chef’s knife; Measuring cups and spoons; Wooden spoon; Large pot with lid; cutting board; can opener; chef’s knife; measuring cups and spoons; wooden spoon; large pot with lid

Steps

1. Prepare the ingredients. 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.
   • 1 Each yellow onion — diced
   • 4 Count garlic — minced
   • 6 ounces kale — stemmed and chopped
   • 30 ounces cannellini beans — drained and rinsed

   Keep the knife blade angled away from your fingers while chopping.

2. Sauté the onion. 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.
   • 2 tablespoons olive oil
   • 1 Each yellow onion — diced

   Keep the pot handle turned inward to reduce the risk of knocking over the hot pot.

3. Add the aromatics. Add the garlic, dried oregano, and optional red pepper flakes. Stir constantly for about 30 seconds until fragrant.
   • 4 Count garlic — minced
   • 1 teaspoon oregano
   • 1/4 teaspoon red pepper flakes
4. Add the soup ingredients. 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.
   • 30 ounces cannellini beans — drained and rinsed
   • 28 ounces tomatoes
   • 4 cups vegetable broth
5. Simmer and thicken. 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.
   • 30 ounces cannellini beans — drained and rinsed

   Lift the lid away from your face to avoid escaping steam.

   Use caution when stirring and pressing the beans in the hot soup.

6. Cook the kale and serve. 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.
   • 6 ounces kale — stemmed and chopped

https://plumtally.com/recipes/tomato-white-bean-and-kale-soup-rxi7znx07pmd