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Tomato Kale and White Bean Soup


A hearty vegetarian soup.

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Rate this recipe 4.4/5 (14 Votes)


  • 2 cans diced tomatoes
  • 2 cans white kidney beans (also called navy beans) - drained
  • 1 bunch of kale - rinsed and chopped into 2 inch strips
  • 1 large purple/red onion - finely chopped
  • 3 garlic cloves - minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp tomato paste
  • Salt and pepper to taste


Cooking time 15mins


Step 1

1. In a medium pan, saute onion and garlic in olive oil over medium heat until soft, then season with salt and pepper.

2. Stir in tomato paste + vinegar - cook around 3 minutes.

3. In a large soup pot, add in tomatoes, beans and 4 cups of water. Bring to a boil and stir in kale.

5. Cover pot around 5 minutes until kale is just starts to turn bright green. Pair with a grilled cheese, or just by itself, and enjoy!


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