30-Minute White Bean and Kale Soup With Fire-Roasted Tomatoes
This satisfying soup comes together quickly, thanks to shortcut ingredients such as canned beans and tomatoes. It's hearty, comforting, and vegetable-packed—the perfect weeknight dinner.
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- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 (15-ounce; 425 g each) cans unsalted white beans, divided (see notes)
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
- 1 medium yellow onion (8 ounces; 226 g), finely chopped
- 1 medium carrot (4 ounces; 113 g), peeled and finely chopped
- 2 large celery stalks (4 ounces; 113 g total), finely chopped
- 2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half the amount by volume
- 3 large cloves garlic, minced
- 1 tablespoon (15 ml) tomato paste
- 3/4 teaspoon crushed red pepper flakes
- 4 cups (960 ml) homemade vegetable stock or store-bought low-sodium vegetable broth
- 2 teaspoons granulated sugar
- 1 (14.5-ounce; 411 g) can diced fire-roasted tomatoes
- 1 ounce (28 g) grated Parmigiano-Reggiano cheese (about 1/4 cup), divided, plus 1 (roughly 3-inch)
- Parmigiano-Reggiano cheese rind (optional)
- 6 cups stemmed and chopped lacinato kale (6 ounces; 170 g)
- 1 tablespoon aged balsamic vinegar
- Fresh oregano leaves, for garnish
Instructions
- 1
Drain and rinse 1 can of the beans and set aside. In a large Dutch oven or large pot, heat oil over medium-high heat until shimmering. Add onion, carrot, celery, and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Stir in garlic, tomato paste, and red pepper; cook, stirring constantly, until mixture is fragrant and slightly darkened, 1 to 2 minutes.
- 2
Stir stock or broth, sugar, diced tomatoes with juices, remaining undrained can of beans, and Parmigiano-Reggiano rind (if using) into Dutch oven. Bring to a boil over high heat, then reduce heat to medium-low to maintain a simmer and cook until flavors meld, about 10 minutes
- 3
Stir kale, reserved drained beans, and remaining 1 1/2 teaspoons salt into Dutch oven; cook, stirring occasionally, until kale is wilted and tender, about 3 minutes. Remove from heat and discard cheese rind. Stir in vinegar.
- 4
Ladle soup evenly into bowls; drizzle with additional olive oil, and sprinkle each with 1 tablespoon grated Parmigiano-Reggiano. Garnish with oregano leaves. Serve hot.