Easy 15 Minute Tuscan White Bean and Kale Soup.

Friday, March 5, 2010

A warm and yummy dinner in less than 15 minutes? No you are not dreaming. This is one of my very favorite recipes and is something that I serve often (ahem weekly) during the cold Winter months. I love it because it is so easy but it is also delicious, inexpensive, hearty, and amazingly healthy as well. 15 minutes from beginning prep to table? Yeah, you can thank me anytime!


2 tablespoons extra virgin olive oil
1 cup diced yellow onion
4 large garlic cloves, roughly chopped
1 (32-ounce) box Vegetable Broth
4 cups packed chopped kale
1 (14.5-ounce) Italian-Style Diced Tomatoes
2 (14.5-ounce) can cannellini beans, drained and rinsed
1 (14.5-ounce) Sliced Carrots, drained; or two large carrots, peeled and sliced

In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale and tomatoes (and fresh carrots, if using) and cover. Cook 5 minutes or until kale is tender. Add beans and canned carrots and heat thoroughly. Serve hot. If desired top with crunchy croutons and grated Pecorino Romano cheese.

Serves 4 as a side, 2 as a Main Course.


SillyJilly said...

Mmm, looks yummy! I love kale. I think food and wine has a simmilar recipe...but it takes way more than 15 minutes! I will have to try this!

WhollyMothers said...

An old Sunset mag fav. I make this all of the time.

Jodi said...

Looks fantastic- the only problem is my dh will complain about how he is not a vegetarian. Although last night he grilled up a bunch of hamburgers for his lunch all week so he might be ready for some thing else...if he doesn't die of a heart attack first.