Description
Roasted Tomato and White Bean Soup is a cozy, nutrient-rich dish featuring smoky roasted cherry tomatoes, creamy cannellini beans, fresh kale, herbs, and a touch of lemon zest. This hearty yet light vegetarian soup is perfect for cool-weather meals, meal prep, or pairing with bread and salad.
Ingredients
4 teaspoons olive oil, divided
1 pint cherry tomatoes
8 fresh sage leaves, minced
½ teaspoon red chili flakes (optional)
½ medium yellow onion, diced
2 stalks celery, diced
2 carrots, diced
5 cloves garlic, finely minced
1 teaspoon oregano
1 teaspoon thyme
2 (15 oz) cans cannellini beans, rinsed and drained
5 cups vegetable broth
2 bay leaves
¼ cup fresh parsley, diced
Zest of 1 lemon
10 stalks kale, stems removed, roughly chopped
Salt and black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Place cherry tomatoes on a baking sheet with sage, 2 teaspoons olive oil, salt, and chili flakes. Roast for 25 minutes until softened and bursting.
- Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add onion, celery, and carrots with a pinch of salt. Sauté until softened.
- Stir in garlic, oregano, and thyme. Cook 1 minute until fragrant. Add beans and stir well.
- Pour in vegetable broth and add bay leaves. Bring to a boil, then reduce to a simmer. Cook partially covered for 15 minutes.
- Add roasted tomatoes to the pot. Blend 2½ cups of the soup in a blender until smooth, then stir back into the pot (or use an immersion blender to partially blend).
- Add chopped kale and simmer 5 minutes until wilted. Remove from heat.
- Mix parsley, lemon zest, and a pinch of salt in a small bowl. Serve hot, topped with the parsley-lemon mixture and a squeeze of lemon juice.
Notes
- Add pasta, farro, or red lentils for a heartier meal.
- Swap kale for spinach or Swiss chard.
- Add smoked paprika for extra smokiness.
- Top with parmesan or nutritional yeast for added richness.
- Frozen kale works well; just simmer a few minutes longer.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (1/6 recipe)
- Calories: 230
- Sugar: 6g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
