Tomato White Bean Soup
Start your week off with this simple Tomato White Bean Soup recipe – the perfect soup dish to make on a fall evening and eat from for the next couple days! This dish is not only easy, it’s full of vegetables and is vegetarian and vegan friendly. If you’re not vegan or dairy-free, you can swap the nutritional yeast for Parmesan cheese, if desired. This Italian-inspired soup is one of my new favorite ways to get a dose of veggies in my diet.
By using the canned tomatoes (I used Pastene’s small whole cherry tomatoes) and vegetable broth, this soup tastes like it’s been cooking for hours instead of just 45 minutes. The sugar is optional, but I find it balances out the acidity of the tomatoes. Also, feel free to use spinach instead of kale, if preferred.
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Gluten-Free Tomato White Bean Soup
- 2 tablespoons Pastene olive oil
- 1 white onion , diced
- 3 carrots , peeled and chopped
- 2 stalks celery , sliced
- 4 cloves garlic , minced or grated
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper flakes
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 (14-ounce) cans Pastene Small Whole Cherry Tomatoes, undrained
- 1 teaspoon sugar , optional
- 4 cups gluten-free vegetable broth
- 2 (14-ounce) cans Pastene White Kidney Beans , drained and rinsed
- 4 cups baby kale
- 1-2 tablespoons nutritional yeast
- In a large stock pot or Dutch oven, heat the oil over medium-high heat. Add the onions, carrots, and celery. Cook, stirring occasionally, until the onions are soft and the vegetables are starting to brown, about 10 minutes. Add the garlic, Italian seasoning, garlic and onion powders, red pepper flakes, and a large pinch of salt and pepper, and cook, stirring, for 30-60 seconds or until fragrant.
- Add the canned tomatoes and cook for about 5 minutes, smashing some of the tomatoes. Stir in the sugar, if using. Add the vegetable broth and kidney beans and bring to a boil. Reduce heat, cover the pot, and simmer for about 30 minutes. Add the kale and nutritional yeast (start with 1 tablespoon, taste, and add more if desired), turn up the heat, and cook until the kale is wilted, 2-3 minutes. Taste and add more salt and pepper if desired.
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