Quick Tomato, White Bean and Kale Soup Recipe (2024)

Excellent! I added a few end-of season tomatoes, peeled and seeded, and used some vegetable broth in place of some of the water. This is a heartier version of acquacotta, the great Tuscan "cooked water" soup usually made with chard. This recipe should be part of the Vegetarian Comfort Food collection--it's really good and really good for you.

Had this for dinner tonight. I didn't have fresh parsley or fresh thyme so I used 1/2 tsp dried thyme with the oregano and a bay leaf instead of the bouquet garni. Other than that I followed the recipe and it turned out delicious.
My husband and I both loved it!

if i was going to add a protein to this -- what would be suggested ?

This is similar to Caldo Verde made with Lingua. The sausage I had on hand was a local southern pork breakfast sausage, flavored as usual with sage. When I make kale salad, I save the stems and freeze them, which breaks down the fibers allowing them to cook quickly. The stems are delicious. And it’s a shame to waste them. I gave them a quick chop and that was my kale for the soup. This water soup is delicious!

I followed the advice from others and used vegetable stock not water. I also substituted in my go-to fire roasted canned tomatoes. Big flavor added to this easy to make and healthy one pot meal. Oh, and use the Parmesan rind, too. Soup is much better in day 2, 3 and 4 (if you can wait).

A pleasure really ...- 2 carrots but no potato - 28 oz marzano tomatoes- bag of “Power Greens” from Traders (kale, red chard ...)- used 2 parm rinds- veg broth instead of water- used both red lentils & canned cannelloni beans- orchietta pasta - small amt served on the side to be added as we began

Great recipe. I skipped the potato and didn't have bay leaf or oregano. I cooked the beans from scratch separately w/an onion, carrot, garlic and celery stalk. I pureed about a third of the beans and used the water from cooking the beans to add to the minced vegetables. Then poured it over the cooked beans. Delicious!

Made using baby spinach, which I added at end after beans had cooked a bit. Used veggie broth. Was surprised how quickly it went from meh to wow!

Oh this one’s a keeper! It’s fresh, vibrant, satisfying and comforting. I wouldn’t say it’s “quick” though. It takes an average amount of time. I used chicken stock instead of just water and doubled the potatoes. Both changes made the soup a bit more hearty and worked! Totally delicious and filling as a meal itself, but I could see adding chicken, sausage or both to this to make the must-have-meat-every-meal members of my family content. Then I wouldn’t have to make anything else!

I can't stop making this soup!!! It is soooo good. The kale is very meaty in the soup. I'm a vegetarian but even my omnivore boyfriend is obsessed with this. Make it!

I used about two cups cooked Cassoulet beans (that I soaked overnight from dried) instead of canned. I also counted the cooking liquid as part of the six cups of water. Finally, put a few drops of balsamic vinegar to add a little bite to the soup. Terrific and a keeper!

I made this with 4 cups of vegetarian broth & 2 cups of water. Instead of the bouquet I added 1 tablespoon of Italian herb seasoning, 1 bay leaf, & fresh parsley. Also, I added one cup of frozen corn to the pot. The soup was very good the first night. The second night, it was delicious! The next time I make it I will probably add another half cup of corn and more herbs.The sweetness from the corn is compatible with the flavors of the kale.

Couldn’t be any easier. Thickens into a more savory broth if you add the aquafaba from canned beans instead of discarding. Definitely use vegetable broth instead of water.

Great recipe. Substituted turnip for potato. Added a tbsp of Worcester sauce when cooling.Served the day after cooking and it was delicious. For my palate, next time I will add the kale the day of eating. And would add more cheese rind as it makes a great difference.

Really nice, simple, comfort soup. I made it as directed, with the following variations. I love carrots in soup, so dumped in 4 carrots, instead of one. Since I was trying to clean out the fridge, used herbs and greens on hand: bouquet garni of thyme and sage, and a mix of kale and chicory. Any hearty green would work here. Quite tasty, and as already noted, better in a day or so, after the flavors have had a chance to mellow together.

A new recipe to add to the weekly rotation! I added an extra carrot and celery stalk, and added some additional spices to bump up the flavor. Finished the soup with the zest and juice of one whole lemon, and served it up with some cubed sous vide chicken breast from an earlier batch. This soup is hearty, warming, and delicious!

Such simple ingredients, but so surprisingly good. I followed the recipe with the exception of adding red pepper flakes and THEN read the cooking notes. I added an additional can of beans and a bit of chicken bullion. My husband, an avid veggie hater, said, "This is a keeper."

Went heavier on the potatoes, but otherwise followed the recipe. Results are outstanding!

Made using chicken broth, double the potatoes and double the beans. Threw in a bit of extra veggies from the fridge, including a bell pepper. Delicious! Made 5 very hearty portions perfect for meal prep.

So yummy! This recipe is gluten-free and vegan (serve the Parmesan for topping on the side), which has made it a quick and easy go-to for dinner parties with a range of dietary needs. Love it every time!

Added chicken broth and a bunch of spices like cumin, tumeric, chili powder, and coriander to the tomato and onion before adding the broth, added some parm in towards the end as well to add a savory thickness to the broth. It’s a hit!

This is so good and you can substitute whatever you’ve got in your fridge for veggies, I tossed a bunch of mushrooms in it but otherwise have made as written multiple times. Really filling and healthy and tasty!

I found this soup to be pretty boring, and I used chicken stock rather than water. Disappointing

Excellent recipe just needed a few tweaks. I used chicken broth instead of water, but used less salt than required since the broth, and then the sausages that I added, are both quite salty. I made white beans from scratch, adding a garlic clove, a drizzle of olive oil, three small carrots, one small shallot, one Bayleaf. Added a pinch of red chili pepper and half of a squeezed lemon at the end. Used a bag of Trader Joe’s baby kale.

This soup has become a house recipe - it is hearty and so good for you! My little daughters asks for it! I use vegetable broth instead of water, two cans of white beans (because my daughters love them and it’s a good source of protein). Always use a parmesan rind (or any other rind, manchego worked fine too). Potatoes can be small almond potatoes too. If you don’t have potatoes you can substitutt with agar agar (derived from algeas) to make the soup thicker.

Very good and easy to prepare. I would also recommend vegetable stock instead of water, and cooking the tomato paste with the onions and garlic would add some flavor. I did not have herbs for a bouquet garni, so used some dried italian seasoning which has oregano and thyme, and a bay leaf.

So easy…so FAB!

Good with 50/50 water broth, no bouquet garni but used springs of parsley and thyme and a bay leaf.

Followed the recipe but I agree subbing some vegetable stock would have been preferable. Soup was a bit thin and unremarkable.

The celery is not optional. It adds so much flavor. I doubled all the veggies in this recipe and used small diced sweet potato instead of the yukon gold. I always brown the tomato paste a bit to amp up the flavor and play down any acid taste. I just add the paste once the mirepoix is cooked and continue to saute. I used veg stock (Better than Bouillon). We like a very brothy soup so I doubled the diced tomatoes in juice as well as added some water. A spritz of lemon juice at the end and voila!