Tomato White Bean And Kale Soup

Tomato White Bean And Kale Soup
1 hour


1 Taylor Farms Kale and Spinach, chopped

1 Tbsp olive oil

1 medium onion, chopped

1 large carrot, chopped

1 large garlic clove, minced

1 Tbsp oregano

1 Tbsp tomato paste

1 can chopped tomatoes

1 can white beans, drained and rinsed

Salt & pepper to taste

Parmesan for garnish


Heat the oil over medium heat in a heavy bottomed soup pot and add the onion and carrot. Cook until the vegetables have softened. Add the garlic and oregano and cook until fragrant, about 30 seconds. Add the tomato paste and stir constantly until lightly caramelized.  Stir in the tomatoes and juice from the can. Season with salt and cook stirring often for 10 minutes until the tomatoes have cooked down.

Add 4 cups of water and salt to taste. Bring to a boil, cover and simmer for 10 minutes.

Add the kale and simmer another 5 minutes until the kale is tender. Taste and adjust salt, add pepper. Stir in the beans and heat through for 5 minutes. Serve with a generous sprinkle of parmesan, salt and pepper.

This recipe features

Taylor Farms

Kale & Spinach

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