White Bean+ Veggie + Kale Soup

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

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

In 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.

Add to pot, garlic and herbs (Italian seasoning). Cook together for about 1 minute.

Next, 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.

Add 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.

Serve hot and enjoy!

Print Options:

White Bean+ Veggie + Kale Soup