2-3 servings – Ready in 30-40 minutes
This soup is good anytime. It’s very nutritious and delicious! I like to do a variation, by adding Italian Sausage. Do either way as it’s hearty enough for a meal.
- 1 Tbsp Olive oil
- 1 small Onion – chopped
- 1 Carrot – chopped
- 2 Garlic cloves – minced
- ½ can Crushed tomatoes (14 oz)
- ½ Tbsp Tomato Paste
- 3 cups Water, Vegetable Broth or Chicken Broth
- 2 Yukon Gold Potatoes – diced (potatoes are optional here)
- 1 teaspoon Oregano
- 1-2 Bay Leaves
- 2-3 Parsley Sprigs
- 3-4 Thyme sprigs
- ¼ pound Kale – cut into slivers
- 1 can White Beans, drained and rinsed
- Salt and Fresh Ground Pepper
- Grated Parmesan for serving
- Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and a pinch of salt.
- Cook, stirring often, until the vegetables are tender, about 9 minutes.
- Add the garlic and continue to cook, stirring, until fragrant, about 30 seconds.
- If you are adding Italian sausage to the soup, this is the time to add it. Cook through then continue…
- Add the tomato paste. Cook while stirring for another 30 seconds or so.
- Stir in the tomatoes from the can, add another pinch of salt and pepper.
- Stir often, for about 5 minutes, until the tomatoes have cooked down slightly.
- Add the water (or broth), bay leaves, oregano, potatoes, and salt & pepper to taste.
- Taste your soup. How does it taste so far?!
- Bring to a boil, if you are able – tie together the Parsley and Thyme with kitchen twine, then add the herbs to the broth, cover and simmer 10 to 15 minutes, until the potatoes are just about tender. If you have no twine, just add them to the pot, either way, remove them and the bay leaves before serving.
- Reduce heat to a simmer, then add the kale and cook for another 10 minutes until the kale and potatoes are tender and the soup is fragrant. Yes, taste it again.
- Adjust the salt and pepper.
- Stir in the beans and heat through for 3-5 minutes. Taste again. Adjust seasoning as needed.
- Serve with a sprinkle of some Parmesan over each bowl.
Advance preparation: The soup tastes even better on the second day, and will keep for 4 to 5 days in the refrigerator. It freezes well too! You’ll notice that I add salt and pepper after almost every ingredient addition. This is correct, but be careful not to oversalt each time. Each addition of salt is very small with the final adjustment at the end of cooking. If you are using boxed broth with added salt in it, take this into consideration as you add salt.