Tomato White Bean and Kale Soup

4 to 6
Total Time
1 hour


  • 1 package of Chopped Kale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 large garlic clove, minced
  • 1 tablespoon oregano
  • 1 tablespoon tomato paste
  • 1 14-ounce can chopped tomatoes
  • 1 can white beans, drained and rinsed
  • Salt & pepper to taste
  • Parmesan for garnish


  1. Heat the oil over medium heat in a heavy bottomed Dutch oven or soup pot and add the onion and carrot. Cook until the vegetables have softened. Add the garlic and oregano and cook until fragrant, about 30 seconds. Add the tomato paste and stir constantly until lightly caramelized.  Stir in the tomatoes and juice from the can. Season with salt and cook stirring often for 10 minutes until the tomatoes have cooked down.
  2. Add 4 cups of water and salt to taste. Bring to a boil, cover and simmer for 10 minutes.
  3. Add the kale and simmer another 5 minutes until the kale is tender. Taste and adjust salt, add pepper. Stir in the beans and heat through for 5 minutes. Serve with a generous sprinkle of parmesan, salt and pepper.

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