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Ingredients
Scale
- 1 Tablespoon olive oil
- 1 medium-sized onion, diced
- 2 large carrots (7 oz/200 grams), diced
- 2 large celery sticks (4 oz/120 grams), diced
- 3 garlic cloves, minced
- ½ teaspoon paprika
- 1 teaspoon oregano or Italian herb seasoning
- 1 cup (4 oz/110 grams) green beans, trimmed and cut into chunks
- 1 can (14 oz) white beans, drained
- 1 can (14 oz) canned tomatoes
- 1 Tablespoon tomato paste
- 3 cups (720 ml) water or low-sodium vegetable broth
- 2 bay leaves
- ½ bunch (3 oz/80 grams) lacinato kale, stems removed and leaves chopped
- Fine salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat olive oil and sauté onion, carrots, and celery until softened.
- Add garlic, paprika, and oregano, cooking until fragrant.
- Stir in white beans, canned tomatoes, green beans, tomato paste, bay leaves, and broth. Bring to a boil, then reduce heat.
- Simmer covered for 20 minutes.
- Add chopped kale and simmer for another 3-4 minutes.
- Serve in bowls, garnished with olive oil and black pepper.
Notes
Adjust seasoning before serving for best flavor.
Use low-sodium broth to manage salt levels.
Feel free to modify with seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg