Easy Tomato and Bean Soup Recipe
I eat tomatoes every day of the year. Any form, any season, I am a tomato lover. Anyone who goes out to dinner with me knows I always order a side of tomatoes. Since this soup has fire-roasted tomatoes, it’s right up my alley. They flavor the broth beautifully. The beans and greens soup is easy, ready in under 30 minutes, healthy, accidentally vegan, and gluten-free. It’s a very flavorful plant-based soup that still feels hearty and comforting but isn’t heavy. Try it for a Meatless Monday meal. The steam kept steaming up my camera lens. There are sweet Vidalia onions, garlic, thyme, and oregano for flavor. Beans add protein while tomatoes, zucchini, and kale add texture. I definitely appreciate texture in soup and something to ‘chew’ keeps it interesting. Plus all those veggies and beans keep you full for awhile. My (almost) 10-year-old daughter said the soup is one of the best savory things I’ve made ever, or at least in ages. She proceeded to run around the house like a wild banshee after she ate it proclaiming she was ‘full of energy from all the kale and veggies’. Better than a sugar high.
What’s in Beans and Greens Soup?
To make this tomato, kale and bean soup, you’ll need:
Olive oil Yellow onion Garlic Vegetable broth Fire roasted tomatoes Cannellini beans Dried thyme and oregano Kale Zucchini Lemon juice (or apple cider vinegar) Granulated sugar (optional)
How to Make Beans and Greens Soup
Simply saute the onion until softened, then add the garlic and cook just until fragrant. Add the broth, tomatoes, beans, and spices to the pot. Simmer for about 5 minutes. Then, add the fresh veggies, lemon juice or vinegar, and the optional sugar (it doesn’t sweeten the soup, it just balances out the acidic tomatoes). Boil the soup for another 5 minutes, then taste and adjust seasonings as you see fit.
Can I Use Different Veggies?
Of course! This vegetarian kale soup recipe is a great jumping off point for whatever veggies you have in the fridge. You can also replace the kale with fresh spinach or another leafy green, you can add finely diced carrots or celery, and so on.
Tips for Making Kale and Bean Soup
I prefer adding the zucchini to the beans and greens soup in the last few minutes of cooking so that they stay crisp-tender. If you prefer your zucchini more tender, add it earlier in the cooking process. If you don’t have individual jars of dried oregano and thyme on hand, try substituting Italian seasoning. It will alter the flavor somewhat, but it should work just as well. I highly recommend using fire roasted tomatoes in this tomato bean soup. Regular canned tomatoes won’t give you the same depth of flavor.
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