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Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 1 rib celery, chopped
- 3 cloves garlic, pressed
- ½ teaspoon dried rosemary (or 1 sprig fresh rosemary)
- ½ teaspoon dried thyme (or 4 sprigs fresh thyme)
- 2 cans (15 ounces each) crushed tomatoes
- 1 large potato (10 ounces/300 grams), cut into bite-size pieces
- 4 cups vegetable broth (or more for a thinner soup)
- 3 cans (15 ounces each) cannellini beans, drained (or 4½ cups cooked beans)
- 1½ teaspoons salt
- ⅛ twists black pepper
- ¼ teaspoon red pepper flakes
- 7 ounces kale leaves, chopped into bite-size pieces
Instructions
- Heat olive oil in a large pot.
- Add onion, carrots, and celery; sauté for 5-10 minutes.
- Stir in garlic, rosemary, thyme, and red pepper flakes; sauté for 1 minute.
- Add crushed tomatoes, diced potato, and broth; incorporate beans with some blended for creaminess.
- Season with salt and black pepper; bring to a gentle boil and simmer for 20 minutes.
- Add kale; cook for another 10-15 minutes until tender.
Notes
Adjust the consistency with more vegetable broth as needed.
For added depth of flavor, splash in some balsamic vinegar before serving.
Top with toasted nuts or croutons for a crunchy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Calories: 230
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg