Tomato, Bean & Kale Soup

By December 16, 2020Recipes
Cup of soup

Tomato, White Bean, & Kale Soup


  • 2 tablespoons oil
  • 1 medium onion, small diced
  • 2 carrots, zucchini, or yellow squash, small diced
  • 2 medium sweet potatoes, russet potatoes, small diced or 1 (15 oz) can diced potatoes
  • 2 cloves garlic, minces or 2 teaspoons garlic powder
  • 1 tablespoon tomato paste (optional)
  • 1 Tablespoon salt-free Italian seasoning
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 1 (14.5 oz) can diced tomatoes (with juices)
  • 3-4 cups chopped greens, such as kale, collards, or spinach
  • 2 (14.5 oz) cans white beans (drained & rinsed)
  • Grated parmesan, for garnish


  1. In a large pot, heat oil on medium. Add the onion, carrot, and diced potatoes. Sauté until soft, about 5-10 minutes.  Add garlic, sauté for 1 minute.  Stir in tomato paste, Italian seasoning, black pepper, and salt.  Sauté for a few minutes more.
  2. Add in broth, water, and canned tomatoes with juices. Bring to a boil. Reduce heat and simmer 10 minutes.
  3. Add in chopped greens and beans. Simmer for 5 minutes until kale is wilted and beans are hot.
  4. Ladle into bowls & garnish with grated parmesan and cracked black pepper as desired.


  • This recipe works well with whatever vegetables you have in your fridge: shredded cabbage, sliced green beans, celery, or bell peppers would work great.
  • Use fresh, frozen or canned greens!
  • Frozen peas and carrots can also replace the fresh carrots.
  • Add in cooked and shredded chicken, cooked ground turkey, or cooked and crumbled sausage for extra protein.

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