This hearty bean soup is packed with kale, zucchini and herbs like basil and oregano. During the summer, you can enjoy this white bean vegetable soup with all of your fresh garden veggies.
Yield 6 servings
Prep time 10 minutes
Cook Time 10-12 minutes (directly from the refrigerator or 15 – 20 minutes thawed from frozen.
- 3 tbs. extra virgin olive oil
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 2 tbs. dried basil
- 1 tsp. dried oregano
- 1 tsp. red-pepper flakes
- 1 1/2 tsp. sea salt, plus more to taste
- 1/2 cup white wine
- 2 28-oz. cans plum tomatoes
- 2 15-oz. cans white kidney beans, drained and rinsed
- 5 cups slices zucchini (about 2 medium)
- 2 cups chopped Tuscan kale
STEP 1: Preheat a large stockpot to medium heat, then add oil. Add onion and cook until softened and translucent, about five to seven minutes. Add garlic and cook until fragrant, about one minute.
Step 2: Add tomato paste, basil, oregano, red-pepper flakes, and salt. Cook, stirring constantly, until tomato paste has darkened in color, about one to two minutes. Add wine, and allow to simmer until halved in volume, about three to four minutes.
STEP 3: Add canned tomatoes and crush with a wooden spoon. Stir in beans, zucchini, and kale. Bring to a simmer, cover, and cook until zucchini is tender but not mushy, about 10 – 15 minutes. Add more salt to taste, let cool, then transfer to an airtight container.