Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 to 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (14 to 15 oz) diced or crushed tomatoes
- 4 cups vegetable broth, plus more as needed
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 Parmesan rind (optional)
- 3 to 4 cups kale, chopped (stems removed)
- 1/2 tsp salt, then more to taste
- Black pepper to taste
- Pinch of red pepper flakes (optional)
- 1 to 2 tsp lemon juice (optional, to finish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt. Cook 3 to 4 minutes until softened.
- Add garlic and stir for about 30 seconds.
- Add carrots and celery. Cook about 5 minutes, stirring occasionally.
- Add tomatoes, broth, beans, pepper, and red pepper flakes if using. Stir well.
- Add Parmesan rind if using. Simmer 10 to 12 minutes.
- Stir in kale and simmer 5 to 8 minutes until tender.
- Remove Parmesan rind. Taste and adjust salt, pepper, and broth. Finish with lemon juice if you like.
Notes
For a vegan option, skip the Parmesan rind. This soup is also gluten-free if your broth is.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg