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

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

By

Leah Colins

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

This satisfying soup comes together quickly, thanks to shortcut ingredients such as canned beans and tomatoes. It's hearty, comforting, and vegetable-packed—the perfect weeknight dinner.

Yield

4

Time

35 minutes

Rating

—

Ingredients

2 (15-ounce; 425 g each) cans unsalted white beans, divided (see notes)

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1 medium yellow onion (8 ounces; 226 g), finely chopped

1 medium carrot (4 ounces; 113 g), peeled and finely chopped

2 large celery stalks (4 ounces; 113 g total), finely chopped

2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half the amount by volume

3 large cloves garlic, minced

1 tablespoon (15 ml) tomato paste

3/4 teaspoon crushed red pepper flakes

4 cups (960 ml) homemade vegetable stock or store-bought low-sodium vegetable broth

2 teaspoons granulated sugar

1 (14.5-ounce; 411 g) can diced fire-roasted tomatoes

1 ounce (28 g) grated Parmigiano-Reggiano cheese (about 1/4 cup), divided, plus 1 (roughly 3-inch)

Parmigiano-Reggiano cheese rind (optional)

6 cups stemmed and chopped lacinato kale (6 ounces; 170 g)

1 tablespoon aged balsamic vinegar

Fresh oregano leaves, for garnish

Instructions

Step 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.

Step 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

Step 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.

Step 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.

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

By

Leah Colins

This satisfying soup comes together quickly, thanks to shortcut ingredients such as canned beans and tomatoes. It's hearty, comforting, and vegetable-packed—the perfect weeknight dinner.

Yield

4

Time

35 minutes

Rating

—

Ingredients

2 (15-ounce; 425 g each) cans unsalted white beans, divided (see notes)

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1 medium yellow onion (8 ounces; 226 g), finely chopped

1 medium carrot (4 ounces; 113 g), peeled and finely chopped

2 large celery stalks (4 ounces; 113 g total), finely chopped

2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half the amount by volume

3 large cloves garlic, minced

1 tablespoon (15 ml) tomato paste

3/4 teaspoon crushed red pepper flakes

4 cups (960 ml) homemade vegetable stock or store-bought low-sodium vegetable broth

2 teaspoons granulated sugar

1 (14.5-ounce; 411 g) can diced fire-roasted tomatoes

1 ounce (28 g) grated Parmigiano-Reggiano cheese (about 1/4 cup), divided, plus 1 (roughly 3-inch)

Parmigiano-Reggiano cheese rind (optional)

6 cups stemmed and chopped lacinato kale (6 ounces; 170 g)

1 tablespoon aged balsamic vinegar

Fresh oregano leaves, for garnish

Instructions

Step 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.

Step 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

Step 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.

Step 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.

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By Shilpa Uskokovic

Inspired by Greek lemon potatoes, this sheet-pan dinner features garlicky chicken thighs roast to a crisp and blessing the potatoes with flavor and shine.

Stone Fruit Caprese

By Ali Slagle

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that’s it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They’re similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

20 min

Crispy Halloumi With Tomatoes and White Beans

By Nargisse Benkabbou

This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special.

30 min

Coconut Milk Chicken Adobo

By Angela Dimayuga

When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

1 hr 45 min

Avgolemono Chicken Soup with Rice

By Grace Parisi

This tart, savory avgolemono soup has a short, simple ingredients list and comes together in just half an hour. For extra ease, you can use store-bought rotisserie chicken (and leftover cooked rice, if you have it) to get dinner on the table even faster.

30 min

Brussels Sprout Pasta

By Kendra Vaculin

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

More from One-pot

View All →

Dijon and Cognac Beef Stew

By Regina Schrambling

This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center. The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong. Going into it when you have no hope is sometimes just what you need to get to a better place. Long before there were antidepressants, there was stew." This one, while complex in flavor, is not difficult to prepare, but it cannot be rushed. Make it when you have the time to indulge in the meditative qualities of chopping, sautéing, reducing, braising, waiting and tasting. You will be rewarded with an exceptionally flavorful dish that is just as satisfying to eat as it was to cook.

3 hr

Chicken Afritada

By JOCELYN

A warm, tomato-based Filipino chicken stew simmered with potatoes, carrots, and bell peppers. Comforting and family-friendly, it’s best served hot with steamed rice to soak up the savory-tangy sauce.

1 hr

Coconut Milk Chicken Adobo

By Angela Dimayuga

When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

1 hr 45 min

Avgolemono Chicken Soup with Rice

By Grace Parisi

This tart, savory avgolemono soup has a short, simple ingredients list and comes together in just half an hour. For extra ease, you can use store-bought rotisserie chicken (and leftover cooked rice, if you have it) to get dinner on the table even faster.

30 min

Salmon Sinigang with Miso

By Jujumao

A savory-sour Filipino soup featuring salmon belly and heads simmered in a mellow yellow miso broth brightened with tamarind. Packed with radish, vegetables and long green chilies, this comforting sinigang is hearty and perfect with steamed rice.

1 hr 20 min

Pressure Cooker Beef Barley Soup Recipe

By Daniel Gritzer

Beef barley soup is a winter staple, but it takes a while to cook. But if you use a pressure cooker, you can get a deeply flavorful beef barley soup on the table in about an hour.

1 hr 20 min