This robust soup comes together quickly. Perfect for a cold night when you just want something fast. Layers of flavors, but a very simple ingredient list. You might have all the items in your pantry right now.
This recipe could be converted into a IP recipe, by mixing all ingredients in pot (minus the kale) and pressure cooking on High for 1 minute. Allow IP to naturally release and then add kale and let soup sit for a minute or two with lid on, to allow kale to wilt.
Serves 4
Prep Time7 minsCook Time25 minsTotal Time32 mins
INGREDIENTS
4 tbsp Olive oil
2 Large Carrots, peeled and dicedAbout 2 cups
2 Large celery stalks, chopped
1 Medium white onion, dicedAbout 2 cups
4 Cloves of garlic, mincedAbout 2-3 tbsp
1 tbsp Italian seasoning Mix of any dried herbs on hand can be substituted. for example, Rosemary, thyme, parsley, basil, etc.
28 oz Can of diced tomatoes
2 15 oz Cans of Cannellini Beans Any white beans can be used as substitute, Northern or Garbanzo
4 cups Chicken Broth (1 Box Carton)Vegetable Broth can be substituted
Salt and pepper to taste
2 cups Kale or spinach (more or less can be used)If large leafed kale, remove stem and tear into small pieces
1 tsp Red pepper flakes, less or more can be used to suit to tasteOptional
DIRECTIONS
1In a large pot, heat oil over med-high heat.
Add to pot: carrots, celery and onion, with a sprinkle of salt. Sauté for about 5-7 minutes. Giving the veggies a little sear.
2Add to pot, garlic and herbs (Italian seasoning). Cook together for about 1 minute.
3Next, add to soup: the can of diced tomatoes, beans, and broth.
Allow soup to simmer for about 15-20 minutes.
The goal is to soften the veggies.
To test doneness- taste carrots, they should still have bite, and aren’t mushy.
Adjust seasoning at this point as well, adding salt or pepper. And red pepper flakes if using.
4Add to soup: kale (if using) by placing lid on pot for about 2-3 minutes to wilt kale.
Stir well and adjust seasonings if needed.
Ingredients
4 tbsp Olive oil
2 Large Carrots, peeled and dicedAbout 2 cups
2 Large celery stalks, chopped
1 Medium white onion, dicedAbout 2 cups
4 Cloves of garlic, mincedAbout 2-3 tbsp
1 tbsp Italian seasoning Mix of any dried herbs on hand can be substituted. for example, Rosemary, thyme, parsley, basil, etc.
28 oz Can of diced tomatoes
2 15 oz Cans of Cannellini Beans Any white beans can be used as substitute, Northern or Garbanzo
4 cups Chicken Broth (1 Box Carton)Vegetable Broth can be substituted
Salt and pepper to taste
2 cups Kale or spinach (more or less can be used)If large leafed kale, remove stem and tear into small pieces
1 tsp Red pepper flakes, less or more can be used to suit to tasteOptional
Directions
1In a large pot, heat oil over med-high heat.
Add to pot: carrots, celery and onion, with a sprinkle of salt. Sauté for about 5-7 minutes. Giving the veggies a little sear.
2Add to pot, garlic and herbs (Italian seasoning). Cook together for about 1 minute.
3Next, add to soup: the can of diced tomatoes, beans, and broth.
Allow soup to simmer for about 15-20 minutes.
The goal is to soften the veggies.
To test doneness- taste carrots, they should still have bite, and aren’t mushy.
Adjust seasoning at this point as well, adding salt or pepper. And red pepper flakes if using.
4Add to soup: kale (if using) by placing lid on pot for about 2-3 minutes to wilt kale.
Stir well and adjust seasonings if needed.
White Bean+ Veggie + Kale Soup
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