Name: Cannellini Tomato Kale Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 3 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 can (15 oz) cannellini beans, drained and rinsed; 1 can (15 oz) diced tomatoes; 4 cups vegetable broth; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups chopped kale; Grated Parmesan cheese, for serving; Crusty bread, for dipping

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the diced carrots and celery, and cook for another 5 minutes until the vegetables begin to soften.
Add the cannellini beans, diced tomatoes (with their juices), vegetable broth, dried thyme, dried oregano, salt, and pepper to the pot. Bring the soup to a simmer and let it cook for about 20-25 minutes to allow the flavors to meld together.
Once the soup has simmered and the vegetables are tender, add the chopped kale to the pot. Let the kale wilt in the hot soup for about 5 minutes.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Ladle the Cannellini Tomato Kale Soup into bowls and serve hot. Sprinkle grated Parmesan cheese on top and serve with crusty bread for a complete meal.

Ingredients

Instructions

Nutrition Facts

You may have missed