30-Minute White Bean and Kale Soup With Fire-Roasted Tomatoes

Method

1. 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. 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. 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. 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.

Nutrition

calories

286 kcal

fatContent

10 g

fiberContent

10 g

sugarContent

12 g

sodiumContent

1097 mg

proteinContent

12 g

cholesterolContent

6 mg

carbohydrateContent

41 g

saturatedFatContent

2 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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