Tomato, White Bean, and Green Soup
We got this from this New York Times recipe. We've modified it some, but not a lot. Essentially, we use 5 cups of broth instead of 6 cups of water and add an extra cup of beans. We also suggest using other greens if you don't have kale. We've also doubled the recipe because it's great left over.
Servings 12 approx. 1 cup servings
Ingredients
- 2 tbsp olive oil
- 2 medium onions, chopped
- 2 large carrots, chopped
- 2 sticks celery, chopped
- 6 large cloves garlic, minced
- 2 14 oz cans diced tomatoes
- 5 cups vegetable or chicken stock
- 2 tbsp fresh oregano (or 2 tsp dried oregano)
- 2 tbsp tomato paste (preferably concentrated)
- 12 oz potato, diced (Yukon Gold is good)
- 2 bay leaves
- 2 sprigs parsley (or 2 tsp. dried parsley)
- 2 sprigs thyme (or 2 tsp. dried thyme)
- 1 parmesan rind (optional)
- 1 lb kale, stemmed, washed, chopped (or other green)
- 3 cans white beans, drained and rinsed
Instructions
- In large heavy pot, heat olive oil over medium heat.
- Add the onion, carrot, and celery and cook, stirring often, till vegetables are tender, about 8 minutes.
- Add the garlic and cook about 30 seconds.
- Stir in the tomatoes, with their juice, and cook for 5 or 10 minutes till the tomatoes have cooked down slightly. Stir often.
- Add the broth, tomato paste, potato, and herbs.. Bring to a boil. Simmer 10 to 15 minutes until potatoes are starting to get tender.
- If using kale, add it and simmer another 10 minutes until the kale and potatoes are tender.
- Taste and salt and pepper as needed.
- Stir in the beans and heat thoroughly for 5 minutes.
- Remove bay leaves, sprigs of herbs, parmesan rind.
- Serve with a sprinkle of parmesan cheese on the top.
- Good leftover and it freezes well.
- If using spinach, cook it separately in a skillet and add to individual servings. Don't stir it into soup. (Otherwise, the soup won't keep as well.)
- If using other green vegetable (cabbage??), add to pot so it will get done when the 10 minutes is up for the potatoes.
Notes
WW Points Per Serving: 1