Tomato, Kale and White Bean Soup
This soup is packed with everything you want in a meal: veggies, protein, carbs, fiber and more. It’s delicious and hearty and the perfect transition into fall.
Servings 4
Ingredients
- 3 tablespoons olive oil
- 1 carrot diced
- 1 rib of celery diced
- 1/4 yellow onion diced
- 6 cups water
- 14 oz. canned crushed tomatoes
- 2 Yukon gold potatoes chopped
- 4 cups kale de-stemmed and roughly chopped
- 2 teaspoons dried oregano
- 1 15 oz. can white beans
- Salt
- Pepper
Instructions
- Add olive oil to a large pot over medium heat. Add diced carrot, celery and onion and sautè until soft and fragrant, about 10 minutes.
- Add water, crushed tomatoes and potatoes to the pot. Bring to a boil and then turn heat down to low and let simmer for about 10 minutes, until the potatoes are just about tender.
- Add kale, oregano, salt and pepper to the pot and stir. Let simmer for another 5 minutes.
- Drain and rinse the white beans and add them to the pot. Cover and let simmer for another 10 minutes.