Slow-Simmered Tomato and White Bean Soup with Kale
A nourishing soup simmered with tomatoes, white beans, and kale for a comforting meal. This american-inspired soups ready in about 45 minutes pairs olive oil, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 large, diced onion
- 2, diced carrot
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can, drained and rinsed white beans
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 bay leaf
- 4 cups, chopped kale
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large onion diced, 2 carrots diced, and 2 celery stalks diced, and cook for 5-7 minutes until softened, stirring occasionally.
- Step 2: Add 3 garlic cloves minced and cook for 1 minute until fragrant, then stir in 1 (28 oz) can crushed tomatoes and cook for 2 minutes to blend flavors.
- Step 3: Add 1 (15 oz) can white beans drained and rinsed, 4 cups vegetable broth, 1 tsp dried oregano, and 1 bay leaf. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Step 4: Stir in 4 cups kale chopped and cook for 5 more minutes until the kale is tender. Season with salt and black pepper to taste.
Frequently asked questions
How long does Slow-Simmered Tomato and White Bean Soup with Kale take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Tomato and White Bean Soup with Kale?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Tomato and White Bean Soup with Kale?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Tomato and White Bean Soup with Kale for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Tomato and White Bean Soup with Kale?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My family devoured this. Easy to make and so comforting on a cold day.
- ★★★★★
This soup is a new staple. I made it twice this week.
- ★★★★★
Loved the depth of flavor! The kale added a perfect earthiness.
