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A hearty, creamy, one-pot soup featuring tender kale and smooth cannellini beans in a rich tomato broth, ready in about 30 minutes. Nutrient-dense and comforting, perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 1 rib celery, chopped
  • 3 cloves garlic, pressed
  • 1/2 teaspoon dried rosemary or 1 sprig fresh rosemary
  • 1/2 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 (more for thinner soup)
  • 3 cans (15 ounces each) cannellini beans, drained (or 4 1/2 cups cooked beans)
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon black pepper (about one twist)
  • 1/4 teaspoon red pepper flakes
  • 7 ounces kale leaves, chopped into bite-size pieces

Instructions

  1. Warm 2 tablespoons olive oil in a large pot over medium heat.
  2. Add chopped onion, carrots, and celery; season with a pinch of salt and sauté 5–10 minutes until softened and translucent.
  3. Stir in pressed garlic, rosemary, thyme, and red pepper flakes; cook 1 minute until fragrant.
  4. Add crushed tomatoes and bite-size potato pieces to the pot.
  5. Pour in 3 cups vegetable broth and add 2 cans drained cannellini beans.
  6. Blend 1 cup vegetable broth with 1 can cannellini beans until smooth, then stir this creamy mixture into the pot.
  7. Season with 1 1/2 teaspoons salt and a pinch of black pepper; bring to a boil, cover slightly ajar, then reduce heat and simmer for 20 minutes.
  8. Meanwhile, rinse kale, discard tough stems, and chop leaves into bite-size pieces.
  9. Add chopped kale to the pot and cook an additional 10–15 minutes until kale and potatoes are tender.
  10. Taste and adjust salt as needed; let the soup cool about 10 minutes before serving.

Notes

Sauté aromatics longer (up to 10 minutes) for richer flavor., Rinse beans to reduce sodium if desired and add salt gradually, tasting as you go., Properly prep kale by removing tough stems and chopping into bite-size pieces for even cooking., Blend beans with broth to achieve creamy texture without dairy., Optional potato adds body and creaminess; Yukon Gold or Russet are ideal., Adjust soup thickness by adding more broth for thinner soup or simmer uncovered for thicker consistency., Finish with a splash of balsamic, lemon juice, olive oil, or freshly cracked black pepper., Serve with toasted bread, yogurt (dairy or dairy-free), shaved Parmesan, or stir in grains like farro or barley for extra substance., For storage, cool completely and refrigerate up to 4 days or freeze up to 3 months. Reheat gently with added broth or water.

Nutrition

Find it online: https://cookingcrumbs.com/kale-soup/