White Bean Tomato Soup

White Bean Tomato Soup is a hearty, but low calorie, tomato-based soup. It’s made with canned tomatoes, beans, carrots, kale, and lots of warm spices.

I think I could live on soup alone. As far as I am concerned, there is nothing better than a hot bowl of homemade soup. I actually don’t know what I like better, making homemade soup or eating homemade soup.

Making homemade soup is pretty easy as far as I’m concerned. You just start with a base, which in this case is tomatoes and chicken stock (you can sub vegetable stock if you are vegan or vegetarian). And then you add veggies. For my White Bean Tomato Soup is used carrots for sweetness and the kale to extra nutrients. If you’re not on Team Kale, stay with me because I am almost certain you will eat it and not even know you’re eating in this soup.

I used organic Red Kale, which is also known as Red Russian Kale. The reason I picked red kale over curly kale, which is most common, is that it has a less bitter taste and I thought it would pair nicely with the sweetness of the carrots. Truth is that you probably can’t even taste the kale in this soup but it certainly does make it healthier and good for you. I should also tell you that I used a combination of Navy beans and cannellini beans which are my two favorite types of white beans.

If you like this recipe, you might also like:

Low Carb Tomato Soup                           Tuscan Bean Soup                              French Onion Soup

I hope you enjoy this soup. Leave me a comment below and let me know if you try it.

White Bean Tomato Soup

White Bean Tomato Soup is a hearty, but low calorie, tomato-based soup. It’s made with canned tomatoes, beans, carrots, kale, and lots of warm spices.

• Author: krazykitchenmom
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 dinner sized portions 1x
• Category: Soup
• Method: Easy Recipe
• Cuisine: American Italian

Scale 1x2x3x

Ingredients

• 1 small onion – diced
• 2 carrots – peeled and diced
• 1 TBS extra virgin olive oil
• 1 28-ounce can of diced tomatoes
• 1 8-ounce can of tomato sauce
• 2 cups of chicken broth
• 2 14.5-ounce cans of white beans – rinsed thoroughly (I use 1 can of cannellini beans and 1 can of navy beans)
• 2 cups of kale – chopped
• 1/4 cup red wine (optional) (I use pinot noir)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/3 teaspoon dried Italian Spices
• 1 teaspoon fresh thyme (substitution – 1/2 teaspoon dried thyme)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. In a large stove-top soup pot, add olive oil and heat on medium high.
2. Add onions and cook them for about 2 minutes.
3. Add carrots and cook for another three minutes.
4. Add the entire can of diced tomatoes including the liquid.
5. Add the tomato sauce.
6. Cook for 2-3 minutes.
7. Add the chicken stock and red wine.
8. Add all of the spices and the salt and pepper.
9. Add the 2 cans of beans.
10. Bring it to a boil and then reduce it to simmer for 10 minutes.
11. Add the kale and serve.