Rosemary White Bean Tomato Soup
This easy white bean tomato soup is chunky, a bit garlicky and is made with sprigs of fresh rosemary. It's finished with a sprinkle of shaved Parmesan cheese.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, minced
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1-15 ounce can white beans, drained and rinsed (cannellini beans, navy beans or great northern beans)
- 1-28 ounce can diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 sprigs fresh rosemary
- 1 Parmesan rind, optional
- 1 cup roughly chopped kale leaves
- Shaved Parmesan and chopped parsley for serving
Instructions
- In a large saucepan or dutch oven over medium heat, warm the olive oil. Sauté the onions until they start to soften, about 3-4 minutes.
- Stir in the garlic, red pepper flakes, salt and pepper. Continue sautéing until fragrant, about 30 seconds to 1 minute.
- Add the beans, tomatoes, vegetable broth, rosemary and parmesan rind (if using). Bring the soup to a boil. Reduce heat and simmer until it thickens slightly, about 20-25 minutes.
- Stir in the chopped kale. Give it a few minutes to wilt. Remove the rosemary sprigs and parmesan rind.
- Divide into bowls and top with shaved Parmesan and chopped parsley before serving.
Notes
Fresh rosemary is best, but you can substitute with 1/4 teaspoon dried rosemary. Add it with the red pepper flakes, salt and pepper.
If you want thicker soup, use only 3 cups of vegetable broth.
To make the soup creamy, puree half of it in a blender before you add the kale. Pour the pureed soup back into the pot and then proceed with stirring in the kale.
Store leftovers in an airtight container in the refrigerator up to 3 days. Warm in the microwave or in a saucepan on the stove over low to medium heat.
To keep the soup longer, up to 1 month, freeze it. Thaw before rewarming. The kale will soften more from being frozen, thawed and reheated.
Nutrition
Calories: 221kcal | Carbohydrates: 38g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 881mg | Potassium: 967mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1922IU | Vitamin C: 37mg | Calcium: 194mg | Iron: 6mg