Simple. Flavorful. Cozy. This tomato kale white bean soup is a perfect comfort food for the winter months ahead!

Ingredients

  • 1 tsp Extra Virgin Olive Oil
  • 1 Yellow Onion (small, diced)
  • 2 Garlic (clove, minced)
  • 1 tsp Cumin
  • 2 cups White Navy Beans (cooked)
  • 1 cup Tomato Purée
  • 2 cups Vegetable Broth, Low Sodium
  • Sea Salt & Black Pepper (to taste)
  • 2 cups Kale Leaves (chopped)

Instructions

  1. Heat the oil in a pot over medium heat. Add the onion and sauté for about five minutes. Add the garlic and cumin and sauté for another minute.
  2. Add the beans, tomato purée, and broth to the pot. Stir and season with salt and pepper. Cover the pot with a lid and simmer on low heat for 20 minutes.
  3. Remove the lid, use a potato masher and mash some of the beans in the pot. Alternatively, blend some of the soup with a hand blender. Stir and add the kale leaves. Simmer uncovered for another five minutes.
  4. Divide the soup evenly between bowls and enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months.
  • More Flavor: Add bell pepper, mushrooms, and/or lemon juice.
  • Additional Toppings: Top with chopped parsley.