November 24th, 2024
Recipes
White Bean Soup with Kale and Tomatoes (Easy)
Valentina P
- Difficulty
•
- Time 25"
A very easy vegetable soup made with fennel, kale, tomatoes, and white beans. Canned ingredients, combined with a few key fresh ones, makes this comforting soup come together in under 30 minutes.
How To MakeDiet Type: Plant-based
Shopping List
- 2 (15 ounce) cans white beans, drained and rinsed
- 6 cups water or vegetable broth
- 4 cups kale, chopped into bite-sized pieces
- 1 (15 ounce) can diced tomatoes
- 2 medium fennel bulbs, diced
- 1 onion, diced
- 1/4 cup olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds
- 1 teaspoon salt (reduce if using salted broth)
- 1/2 teaspoon black pepper or chili flakes
- 3 cloves garlic, chopped
Instructions
- Step 1: Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Add the diced onion, fennel, and garlic. Cook for 8 minutes, or until the vegetables have softened.
- Step 2: Add the tomatoes and cook another 5 minutes.
- Step 3: Add the water or broth, kale, oregano, fennel seeds, salt, and pepper. Cover with a lid and simmer for 5 minutes.
- Step 4: Stir in the beans, remaining 2 tablespoons of olive oil, and balsamic vinegar. Cook for another 1 to 2 minutes, or until warmed through.
- Serve: Ladle the soup into bowls, drizzle with extra olive oil, and enjoy. This is great with a side of crusty bread.
Nutrition
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recipe
White Bean Soup with Kale and Tomatoes (Easy)
PT25M 2 (15 ounce) cans white beans, drained and rinsed 6 cups water or vegetable broth 4 cups kale, chopped into bite-sized pieces 1 (15 ounce) can diced tomatoes 2 medium fennel bulbs, diced 1 onion, diced 1/4 cup olive oil, divided 2 tablespoons balsamic vinegar 1 teaspoon dried oregano 1 teaspoon fennel seeds 1 teaspoon salt (reduce if using salted broth) 1/2 teaspoon black pepper or chili flakes 3 cloves garlic, chopped Gluten Free Vegan 6 Servings
Ingredients:
