Trying to eat healthier? You're going to love this EASY, hearty, HEALTHY soup that's ready in 30 minutes and full of flavor and texture from the veggies!!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Soup
Cuisine: American
Keyword: beans and greens soup, kale and bean soup, tomato and bean soup, tomato bean soup, vegetarian kale soup
Servings: 6
Calories: 241kcal
Author: Averie Sunshine
Ingredients
2 to 3tablespoonsolive oil
1medium sweet Vidalia or yellow onionpeeled and diced small
two 14.5-ounce cans fire roasted tomatoeswith juice
two 14.5-ounce cans cannellini beansnavy or garbanzo beans may be substituted; or mix and match, drained and rinsed
1teaspoonsaltor to taste
1teaspoonfreshly ground black pepperor to taste
1teaspoondried thyme
1teaspoondried oregano
leavesfrom 4 large stalks of kaletorn into bite-sized pieces (discard the center thick rib)
1medium zucchinidiced into bite-sized pieces
1tablespoonlemon juice or apple cider vinegaroptional (brightens up the flavor)
1teaspoongranulated sugaroptional and to taste (balances the acidity from the tomatoes)
Instructions
To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.
Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
Add the broth, fire roasted tomatoes with juice, beans, salt, pepper, thyme, oregano, bring to a boil, and allow it to boil for about 5 minutes.
Add the kale, zucchini, optional lemon juice or vinegar, optional sugar, and boil about 5 minutes, or until kale has wilted and zucchini has softened. (Note – When added now, the zucchini stays crisp-tender; if you prefer it softer/mushier add it in step 3.)
Taste soup and add additional salt, pepper, or herbs, to taste. Amount of salt will vary based on how salty the brand of broth, tomatoes, beans, etc. are. I added about 2 teaspoons.
Serve immediately.
Notes
Liquid level: At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of broth or water is okay because at the end you will adjust the salt level. Storage: Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.Adapted from Easy 30-Minute Kale, White Bean, and Chicken Soup and Weight Loss Vegetable Soup.