Hearty Kale, Tomato, and White Bean Soup

This Kale, Tomato, and White Bean Soup is savory, comforting, and hearty. It’s the perfect healthy dish for a chilly winter night.

Changes are necessary and inevitable.

Changes in life. Changes in mood. Changes of heart. And changes of season.

I barely blinked my eyes before the ground changed from being covered with crinkled, rust-colored leaves to being covered with an icy blanket of snow.

I’m not sure that I was ready for it.

Cocoa definitely wasn’t ready for it. My poor Corgi hasn’t really seen much of snow in her five years. She’s a born and raised Californian, after all. I had to drag her out into the backyard, paws clinging to the door, yesterday.

I do love the snow, don’t get me wrong. I was extremely excited to be living somewhere that gets snow for the first time in nearly ten years. I just don’t think I was mentally prepared just yet. Or maybe it came on too soon. Just a few short days ago, I was happily content with my daily routine of taking Cocoa for a long walk to the coffee shop and not even needing a jacket. Now, I need a jacket, a scarf, and gloves (if I even find the courage to embark on our walk in this weather). It went from a perfectly sweatshirt-worthy 58-degrees daily to an oh-wow-I’m-freezing 21-degrees in a week.

The winter can definitely feel a bit desolate, especially when it’s dark here at 4pm. But there’s also some sweetness in the somber. This morning it was so quiet that I nearly believed the entire neighborhood deserted their homes. There was a peaceful stillness. A comforting calm, enveloped by fresh, crisp white snow. It was a lovely day to bake, read, quietly work, and reflect.

And, of course, make soup. Soups are one of my absolute favorite things to create. I love the slow, mindful nature of it. I love prepping and chopping vegetables. I love the one-pot preparation. The simmering. The smells. All of it. And I love having a big ole bowl of warm, comforting, healthy soup on a cold, dreary day. Hence, this hearty and healthy Kale, Tomato, and White Bean Soup.

This cozy Kale, Tomato, and White Bean Soup is packed with nutrients and fiber. It can easily be made vegan by omitting the Parmesan-topping, but otherwise is a lovely vegetarian meal. Potato, kale, white beans, and hearty vegetables make this a filling and satisfying supper, especially so when paired with fresh, salty Parmesan and warm, crusty bread.

Enjoy this soup, hopefully from the safety, warmth, and comfort from underneath an extra-thick, preferably-fuzzy blanket.

Here are some things you may need or want for this recipe:

Imagine Organic Vegetable Broth  //  Muir Glen Organic Diced Tomatoes  //  Set of 4 Speckled Ceramic Soup Bowls With Spoons  //  Tramontina Enameled Cast Iron 6.5 Qt Covered Round Dutch Oven

This post includes affiliate links but are always products I love + use myself!

Hearty Kale, Tomato, and White Bean Soup

★★★★★ 5 from 6 reviews

• Author: Tiffany La Forge
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 minutes
• Yield: 6-8 1x
• Category: soup

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Description

This Kale, Tomato, and White Bean Soup is savory, comforting, and hearty. It’s the perfect healthy dish for a chilly winter night.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 leek, diced (white and light green parts only)
• 1 medium yellow onion, diced
• 3 stalks celery, diced
• 4 medium carrots, peeled and diced
• 1 cup of diced and peeled Yukon gold potatoes
• 1 28-ounce can diced organic tomatoes
• 32 ounces of organic vegetable broth
• 1 15-ounce can organic garbanzo beans, drained and rinsed
• 1 15-ounce can organic cannellini beans, drained and rinsed
• 1 large bunch of Lacinato kale, stemmed, deveined, and chopped
• 1 tablespoon of chopped fresh rosemary
• 2 teaspoons of chopped fresh thyme
• Sea salt and freshly ground pepper
• Freshly grated Parmesan, for serving (optional; leave out for vegan)

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Instructions

1. Heat 2 tablespoons of olive oil in a large soup or stock pot over medium heat. Add in the garlic, leek, onion, celery, and carrots. Season with sea salt and freshly ground pepper. Cook the vegetables, stirring occasionally, until softened, but not browned, about 5-7 minutes.
2. Add in the diced tomato and fresh herbs and cook another 5 minutes until fragrant. Add in the vegetable broth and potato. Bring to a simmer.
3. Once simmering, add in the kale and the beans, mashing half of the cannellini beans before adding. Lower the heat, cover, and cook for about 15-20 minutes, until the potatoes are tender and all of the flavors have melded.
4. Serve with freshly grated Parmesan and warm crusty bread.

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