A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish. You can save even more time by tackling some prep while starting to sauté the soup.

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INGREDIENTS

1 tablespoon extra virgin olive oil
1 medium onion ; chopped
1 large carrot ; chopped
1 stick celery ; chopped (optional)
Salt to taste
2 large garlic cloves ; minced
1 14-ounce can chopped tomatoes ; with juice
6 cups water
1 tablespoon tomato paste
1 teaspoon oregano
1 medium Yukon gold potato (about 6 ounces) ; diced
A bouquet garni made with a bay leaf ; a couple of sprigs each parsley and thyme, and a Parmesan rind
1/2 pound kale ; stemmed, washed thoroughly, and chopped or cut in slivers (4 cup
1 can white beans ; drained and rinsed
Freshly ground pepper
Grated Parmesan for serving

Servings

INSTRUCTIONS

See original recipe: https://cooking.nytimes.com/r...

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NOTES

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Quick Tomato, White Bean and Kale Soup

1 tablespoon extra virgin olive oil 
1 medium onion chopped
1 large carrot chopped
1 stick celery chopped (optional)
  Salt to taste 
2 large garlic cloves minced
  1 14-ounce can chopped tomatoes with juice
6 cups water 
1 tablespoon tomato paste 
1 teaspoon oregano 
1 medium Yukon gold potato (about 6 ounces) diced
  A bouquet garni made with a bay leaf a couple of sprigs each parsley and thyme, and a Parmesan rind
1/2 pound kale stemmed, washed thoroughly, and chopped or cut in slivers (4 cup
1 can white beans drained and rinsed
  Freshly ground pepper 
  Grated Parmesan for serving

[
  {
    "@context": "http://schema.org",
    "@type": "HowToStep",
    "text": "Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly."
  },
  {
    "@context": "http://schema.org",
    "@type": "HowToStep",
    "text": "Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender."
  },
  {
    "@context": "http://schema.org",
    "@type": "HowToStep",
    "text": "Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl."
  }
]

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (499g)
Recipe Makes: 4 Servings

Calories: 73
Calories from Fat: 20 (27%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 929.4mg		32 %
Potassium 444.8mg		12 %
Total Carbohydrate 14.3g		4 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 10.7g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 73

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