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Hearty Tomato, Bean and Kale Soup

Yields8 Servings

Hearty Tomato, Kale & Bean Soup

 2 tbsp olive or avocado oil
 1 lb cremini mushrooms, sliced
 2 garlic cloves, minced
 2 red bell peppers, seeded and chopped
 salt, to taste
 28 oz diced tomatoes
 28 oz tomato sauce
 4 cups mushroom stock (or water)
 3 ½ cups cannellini beans (canned or soaked and cooked)
 1 bunch kale, tough stems removed and leaves chopped
 ¼ cup fresh Parmesan cheese, shaved or grated

In a large pot, heat the oil over medium heat. Add the mushrooms, garlic, and bell pepper and cook for about 5 minutes, until mushrooms are almost tender, stirring often. Season to taste with salt.


Add the diced tomatoes, tomato sauce, and water or stock. Bring to a boil. Reduce heat to medium and simmer for about 15 minutes, until vegetables are tender, stirring occasionally.


Stir in beans (rinsed and drained if using canned beans) and kale. Cook for about 2 minutes or until kale is wilted. Ladle into bowls and top with Parmesan cheese. Enjoy!

Nutrition Facts

Servings 8